Week 60, Recipe 3: Eggplant Parmesan Sandwich

 

 

Didn't get a photo of my own for this one so I found a photo that looked similar to ours from Just a Taste blog. I did ours on herbed ciabatta loaves instead of a bun.

 
 

NOTES

• This is one good sandwich!
• Serve this with a salad and you have one hearty meal even though there's no meat invovled!

INGREDIENTS

• 1 large firm eggplant
• 3 large eggs
• Salt and freshly ground black pepper
• 3-4 c. panko crumbs (crushed with a rolling pin in a ziplock bag if large crumbs)
• 2 tsp Italian seasoning
• 1/2 c. shredded Parmesan
• about 1/2 c. olive or vegetable oil
• 4 ciabatta or hoagie rolls, split
• 1 c. mozzarella, shredded (or you could use thin slices of fresh mozzarella)
• 2 c. marinara, warm

 

DIRECTIONS

1. Slice the eggplant crosswise about 1/4 to 3/8-inch thick slices. Salt slices well and place in a colander over a bowl. Fill a ziplock bag with water and place heavy bag on top of slices to help drain the eggplant. Leave for 30 minutes.
2. Remove the eggplant slices, rinse and pat dry with paper towels.
3. Whisk the eggs with salt and pepper in a small bowl. Mix the bread crumbs with 1/2 tsp salt, 1/2 tsp pepper, Italian seasoning, and Parmesan and place in a baking dish with sides or shallow bowl.
4. One at a time, dip the eggplant into the egg mixture then into the crumbs, covering all surfaces
5. In a large skillet over medium-high heat, add enough olive or vegetable oil to coat bottom of pan and allow it to heat up (you may have to add more oil as necessary during cooking).
6. Add the breaded eggplant slices to the pan and cook for a few minutes on each side, turning after the first side has browned nicely. You may need to reduce heat to medium to keep from burning. Remove breaded eggplant to a paper towel-lined plate.
7. Brush the cut-side of your rolls with a little olive oil and broil for a minute or so until just lightly warmed and toasted. Warm up the marinara sauce in the microwave or on the stove top.
8. Place 2 or 3 eggplant sliced onto the warmed rolled and top with shredded mozzarella and warm marinara sauce.