Eggplant Recipe

Prep and sweat eggplant

Trim ends of the eggplants and slice into 1/4–1/2-inch rounds (about 20–24 slices from 2 large eggplants). Arrange slices on a wire rack or large baking sheet, sprinkle both sides lightly with kosher salt and let sit 20–30 minutes to draw out bitterness and moisture. After sweating, rinse briefly under cold water or wipe with a damp towel and pat dry thoroughly with paper towels.

Set up breading station

Place flour in a shallow bowl. In a second bowl, whisk eggs with whole milk until smooth. In a third bowl, combine breadcrumbs, grated Parmesan, Italian seasoning and black pepper; mix thoroughly.

Bread eggplant slices

Working in batches, dredge each dry eggplant slice first in flour (shake off excess), then dip into the egg mixture, letting excess drip back into the bowl, and finally press into the breadcrumb mixture to coat both sides evenly. Place breaded slices on a wire rack while you finish; this keeps them crisp.

Fry eggplant

Heat about 1/2–3/4 inch of vegetable oil in a large skillet over medium-high heat (about 350°F/175°C if using a thermometer). Fry breaded eggplant in batches so they have room and do not overcrowd — about 2–3 minutes per side, until golden brown and crisp. Transfer to a paper towel–lined tray and season immediately with a light pinch of salt. Keep warm in a 200°F/95°C oven while assembling sandwiches.

Prepare rolls

Preheat oven to 375°F (190°C). Split hero rolls and brush cut sides lightly with butter or olive oil. Place cut-side up on a sheet tray and toast in the oven 4–6 minutes until lightly golden; remove.

Warm marinara

Warm the marinara sauce in a small saucepan over low heat until simmering gently, stirring occasionally. Keep hot for assembly.

Layer sandwich

On each toasted hero bottom, spoon about 1/4 cup of warmed marinara and spread evenly. Place 3–4 fried eggplant slices (depending on roll length) overlapping slightly to cover the bread. Top eggplant with an additional 2–3 tablespoons marinara, then arrange 2 oz (approx.) sliced fresh mozzarella over the top. Sprinkle with a light dusting of grated Parmesan and a pinch of red pepper flakes if using.

Melt cheese

Place assembled open-faced sandwiches on the sheet tray and bake in the 375°F oven 4–6 minutes, or broil on high for 1–2 minutes with the rack 6 inches from the element, until mozzarella is melted and bubbling. Watch closely under the broiler to avoid burning.

Finish and top

Remove from oven, add fresh basil leaves if using, and set the top roll on each sandwich. Sprinkle a little extra grated Parmesan over the melted cheese before closing if desired.

Slice sandwiches in half (optional) and serve immediately with your choice of Caesar or mixed green salad on the side. Include lemon wedges for the salad if desired. Offer extra marinara and red pepper flakes on the side.

If preparing ahead, you can fry eggplant up to 2 hours in advance and keep in a single layer in a low oven. Assemble and bake just before service for best texture. Contains gluten and dairy.