Vegetarian

Eggplant Rueben takes 20 minutes to prepare.

Eggplant Rueben takes 30 minutes to cook.

Eggplant Rueben makes 4 servings.

The ingredients for Eggplant Rueben are:

8 slices rye bread (thin)
4 slices swiss cheese (1oz each)
Eggplant (1lb) sliced to fit bread
1/2 c panko
1/4 c thousand island dressing thinned with water to make about 1/2 c

Slaw:
2 c cabbage chopped
1/4c onion sliced
2 tsp celery seed
2tbsp sugar
6 tbsp apple cider vinegar
2 tbsp olive oil

Here is how you make Eggplant Rueben:

Coat slices of eggplant with dressing thinned with water. Dredge in bread cumbs (season as desired). Light coating! Place in over preheated to 375 for 25 min until golden and eggplant is tender.Mix cabbage and onion. Whisk together vinegar and sugar, then whisk in the oil. Add celery seed and mustard to dressing and whisk. Toss with cabbage and onion to coat. Best if made ahead and left overnight in the fridge. Toast bread, top with cheese, 1/2 c of slaw, and 1/4 of the eggplant slices. Add a little thousand island to dress if desired. Eat any additional slaw as a side!Serving Size: 1 sandwichNumber of Servings: 4Recipe submitted by SparkPeople user SILVERFENIX.

The nutritional information for Eggplant Rueben is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 446.8

• Total Fat: 23.5 g
• Cholesterol: 26.1 mg
• Sodium: 545.5 mg
• Total Carbs: 45.3 g
• Dietary Fiber: 7.2 g
• Protein: 14.6 g