Eggplant Parm Sandwich Recipe

Preparation Steps

1. 1

   Prepare the Eggplant

   Slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Breading the Eggplant

   Preheat the oven to 375°F (190°C). In a shallow bowl, combine grated Parmesan cheese with black pepper. Dip each eggplant slice in the cheese mixture until well coated.

3. 3

   Bake the Eggplant

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

4. 4

   Make Pesto Aioli

   In a small bowl, mix together the mayonnaise and pesto until well combined.

5. 5

   Assemble the Sandwich

   Spread the pesto aioli on both pieces of bread. Layer with fresh spinach, baked eggplant, provolone cheese, and a generous amount of pomodoro sauce.

6. 6

   Grill the Sandwich

   Heat a skillet over medium heat. Grill the assembled sandwich for about 3-5 minutes on each side until the bread is toasted and the cheese is melted.

7. 7

   Serve

   Cut the sandwich in half and serve hot with extra pomodoro sauce on the side, if desired.