Take the slices of eggplant and salt to taste on each side. Allow them to sit for 20-30 minutes, then pat them dry with a paper towel.
In a medium-size bowl, beat the egg. Place breadcrumbs in another bowl. Dip the eggplant in the egg and then dredge each piece of eggplant in the breadcrumbs.
Heat the oil in a frying pan at medium-high heat, then add the eggplant and allow it to cook on each side until golden, approximately 5 minutes per side. Remove the eggplant from the pan and place on paper towels to absorb the oil.
While eggplant is cooking, slice ciabatta loaf in half lengthwise, then in half horizontally and open both halves.
Evenly distribute the mayonnaise between each piece of bread, then layer the eggplant and arugula. Top with slices of avocado, sprinkle on parmesan cheese and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Add your phone number to receive the list of ingredients via text for your shopping list.
Eggplant Parmesan and Avocado Sandwich
Amount Per Serving 2
Calories 940 Calories from Fat 0
% Daily Value*
Total Fat 55g 70%
Saturated Fat 10g 48%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 105mg 35%
Sodium 1070mg 47%
Total Carbohydrates 91g 33%
Dietary Fiber 15g 55%
Total Sugars 15g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.55mg 0.55%
Calcium 305mg 25%
Iron 6mg 35%
Potassium 1040mg 20%
* Percent Daily Values are based on a 2000 calorie diet.
Great! Add your phone number here and I'll text you the ingredients and a link.