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Eggplant Parmesan Sandwich Recipe

Name: Bad Nonna's Pastas Eggplant Parmesan Sandwich Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 large Eggplant; 1 tsp Salt; 1 cup All-purpose flour; 2 large Eggs; 1 cup Breadcrumbs; 1 cup Olive oil; 1 cup Marinara sauce; 1 cup Parmesan cheese; 4 slices Bread (sourdough or ciabatta); 1 cup Mozzarella cheese; to taste Black pepper; to taste Italian seasoning

Inspired by Bad Nonna's Pasta

Time1h

Serves2

Breaded baked eggplant, Marinara, parmesan between two pieces of cheese bread

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Ingredients

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Eggplant Parmesan Sandwich Ingredients

1 large Eggplant

1 tsp Celtic sea salt

1 cup 00 bread flour

2 large Eggs

1 cup Breadcrumbs

1 cup olive oil

1 cup Marinara sauce

1 cup Parmesan cheese

4 slices Bread (sourdough or ciabatta)

1 cup Mozzarella cheese

to taste black pepper

to taste Italian seasoning

Method

Preparation Instructions

Prepare the Eggplant

Slice the eggplant into 1/2 inch thick rounds and sprinkle both sides with salt. Let it sit for 30 minutes to draw out moisture. Rinse and pat dry.

Bread the Eggplant

Preheat your oven to 400°F (200°C). Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with black pepper and Italian seasoning. Dredge each eggplant slice in flour, dip in egg, and coat with breadcrumbs.

Bake the Eggplant

Place the breaded eggplant slices on a baking sheet lined with parchment paper. Drizzle or spray with olive oil. Bake for 25-30 minutes, flipping halfway, until golden and crispy.

Assemble the Sandwich

Spread marinara sauce on two slices of bread. Layer with baked eggplant, sprinkle with parmesan and mozzarella cheese. Top with the remaining slices of bread.

Grill the Sandwich

In a skillet over medium heat, add olive oil. Grill each sandwich on both sides until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.

Serve

Cut the sandwiches in half and serve hot with extra marinara sauce on the side.

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