The Parm Recipe
Your choice of chicken or eggplant in marinara topped with provolone, and pecorino romano cheese on a fresh baked hoagie roll
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Ingredients
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Protein
Sauce
Cheese
Bread
Seasoning
Method
Preparation
- 1
Prepare the Chicken or Eggplant
If using chicken, preheat your oven to 375°F (190°C). Season the chicken breasts with olive oil, salt, black pepper, garlic powder, and Italian seasoning. If using eggplant, slice it into 1/2-inch thick rounds, sprinkle with salt, and let it sit for 10 minutes to draw out moisture. Rinse and pat dry.
Cooking
- 2
Cook the Protein
For chicken, place the seasoned breasts on a baking sheet and bake for 25-30 minutes or until cooked through and the internal temperature reaches 165°F (74°C). For eggplant, heat olive oil in a skillet over medium heat. Fry the eggplant slices for about 3-4 minutes on each side or until golden brown and tender.
- 3
Heat the Marinara Sauce
In a small saucepan over medium heat, warm the marinara sauce until it is hot and simmering.
Assembly
- 4
Assemble the Hoagies
Once the protein is cooked, slice the chicken or eggplant in half lengthwise. Place each piece on a hoagie roll. Spoon a generous amount of marinara sauce over the top of each piece of chicken or eggplant.
- 5
Add Cheese and Bake
Lay 2 slices of provolone cheese over each sandwich. Sprinkle the pecorino romano cheese on top. Place the assembled hoagies on a baking sheet and bake in the oven at 375°F (190°C) for about 10 minutes, or until the cheese is melted and bubbly.
Serving
- 6
Serve the Sandwiches
Remove the hoagies from the oven. Let cool for a minute, then cut in half and serve warm.