Go Back
–+ servings
Print

Eggplant Wrap

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 647kcal

Ingredients

  • 8 slices Eggplant peeled, sliced into 1/4 inch thick round slices
  • 1 Egg beaten
  • 1/2 cup Seasoned bread crumbs
  • 2 tbsp Extra-virgin olive oil or more if needed
  • 4 tbsp Mayonnaise
  • 2 tsp Fresh basil minced
  • 1 clove Garlic grated
  • 4 large Tortilla wraps
  • 1.5 cups Mozzarella cheese shredded
  • 2 cups Baby spinach (2 cups lightly packed)
  • 8 oz Deli ham sliced
  • 8 slices Tomato
  • 4 Pickle spears halved
  • 2 oz Potato chips
US Customary - Metric

Instructions

  • Preheat a panini style grill. Lightly grease with nonstick spray.
  • Heat a sauté pan over medium heat.
  • Coat the eggplant slices in the egg then coat well with the breadcrumbs. Once the pan is hot add the oil and fry on both sides until golden brown and soft. Place on a paper towel-lined plate to drain any excess oil, season with salt and pepper, then set aside.
  • Mix the mayo, basil, and garlic together and spread on the wrap. Layer with mozzarella, spinach, eggplant, ham, and tomatoes seasoned with salt and pepper. Fold in the ends of the wrap and roll up tightly.
  • Place the wrap onto the panini grill and cook until golden brown and the cheese is melted.
    Alternatively, lightly grease a nonstick pan on medium heat, place the wrap seam side down cook to golden brown then flip over and do the same to the other side.
  • Cut in half and serve with pickles and chips.

Nutrition

Calories: 647kcal | Carbohydrates: 33g | Protein: 29g | Fat: 45g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1900mg | Potassium: 958mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2350IU | Vitamin C: 17mg | Calcium: 315mg | Iron: 3mg