Eggplant Parmigiana Sandwich Recipe
Breaded eggplant, tomato sauce, melted mozzarella cheese.
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Ingredients
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Eggplant Preparation
Sauce and Toppings
Sandwich Assembly
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry.
- 2
Breading Station
Set up a breading station with three separate plates: one with flour, one with beaten eggs, and one with breadcrumbs.
- 3
Coat the Eggplant
Dredge each eggplant slice in flour, dip it in the beaten eggs, then coat it with breadcrumbs.
- 4
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
Sauce and Toppings
- 5
Warm the Sauce
In a saucepan, heat the tomato sauce over medium heat. Season with salt and black pepper to taste.
- 6
Melt the Cheese
In a baking dish, layer the fried eggplant slices, pour the warm tomato sauce over them, and top with shredded mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese.
- 7
Bake
Preheat the oven to 375°F (190°C). Bake the assembled dish for 15-20 minutes, or until the cheese is melted and bubbly.
- 8
Add Fresh Basil
Remove from the oven and sprinkle fresh basil leaves over the top.
Sandwich Assembly
- 9
Prepare the Rolls
Slice the ciabatta rolls in half and toast them lightly if desired.
- 10
Assemble the Sandwich
Place a generous portion of the eggplant parmigiana mixture on the bottom half of each ciabatta roll. Top with the other half of the roll.