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Mozzarella Sandwiches With Marinara Sauce Recipe
|Vegetable cooking spray||1|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Minced fresh parsley||2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Freshly ground pepper||1 Dash|
|Canned no salt added whole tomatoes||7 1⁄4 Ounce, chopped (1/2 Of A 14 1/2 Ounce Can, Undrained)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Tablespoon|
|Frozen egg substitute||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Sliced part skim mozzarella cheese||8 Ounce (8 Slices, 1 Ounce Each)|
|French bread slice||8 Ounce (16 Slices, 1/2 Ounce Each)|
|Crushed shredded whole wheat cereal biscuits||3⁄4 Cup (12 tbs), finely shredded|
Calories 243 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.4%
Saturated Fat 0.47 g2.4%
Trans Fat 0 g
Cholesterol 0.59 mg
Sodium 1347.8 mg56.2%
Total Carbohydrates 25 g8.2%
Dietary Fiber 1.3 g5.2%
Sugars 5.7 g
Protein 14 g27.8%
Vitamin A 4.5% Vitamin C 6.5%
Calcium 9.1% Iron 7.7%
*Based on a 2000 Calorie diet
Add onion and garlic; saute until tender.
Add parsley and next 4 ingredients; cook 30 seconds, stirring constantly.
Add tomato, wine, water, tomato paste, and bay leaf, stirring to combine.
Reduce heat, and simmer, uncovered, 20 to 30 minutes or until slightly thickened, stirring frequently.
Remove and discard bay leaf.
Combine egg substitute and milk in a shallow bowl, beating well.
Place 1 cheese slice on each of 8 bread slices; top with remaining 8 bread slices.
Carefully dip sandwiches into egg substitute mixture, allowing excess to drip off.
Sprinkle each sandwich with crushed cereal.
Place sandwiches on a large baking sheet coated with cooking spray.
Bake at 400° for 3 minutes; turn sandwiches, and bake an additional 4 to 6 minutes or until crisp and golden.