Name: Eggplant Parmigiana Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 sandwiches
Cuisine: Italian
Ingredients: 1 large eggplant, sliced into 1/2-inch rounds; 1 cup all-purpose flour; 2 eggs, beaten; 1 cup Italian breadcrumbs; 1 cup marinara sauce; 8 slices mozzarella cheese; 1/4 cup grated Parmesan cheese; Fresh basil leaves; Salt and pepper, to taste; Olive oil; 4 slices of crusty bread

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Begin by preparing the eggplant slices. Sprinkle them lightly with salt and let them sit for about 15 minutes.
Set up three shallow dishes for breading the eggplant. Place the flour in one dish, beaten eggs in another, and Italian breadcrumbs in the third.
Dredge each eggplant slice in the flour, shaking off any excess. Then dip it into the beaten eggs, followed by coating it evenly in the breadcrumbs. Repeat with the remaining eggplant slices.
Heat a generous amount of olive oil in a large skillet over medium heat. Once hot, add the breaded eggplant slices in batches and cook until golden brown on both sides, about 3-4 minutes per side. Transfer the cooked slices to a paper towel-lined plate to drain any excess oil.
To assemble the sandwiches, spread marinara sauce on one slice of crusty bread. Layer with a few slices of cooked eggplant, a couple of mozzarella slices, and fresh basil leaves. Sprinkle with grated Parmesan cheese and season with salt and pepper.
Top with the second slice of bread and gently press the sandwich together.
Place the assembled sandwiches on the prepared baking sheet and bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly.
Once done, remove the sandwiches from the oven and let them cool slightly before serving. Cut in half and enjoy these flavorful Eggplant Parmigiana Sandwiches warm.

Ingredients

Instructions

Nutrition Facts

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