Eggplant Parm Sandwich Recipe
pomodoro, mozzarella, ricotta, basil
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds and sprinkle with salt. Let it sit for 30 minutes to draw out moisture, then rinse and pat dry.
Cook the Eggplant
In a large skillet, heat olive oil over medium heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 3-4 minutes per side. Remove from skillet and drain on paper towels.
Assemble the Sandwich
Preheat the oven to 375°F (190°C). On each piece of bread, spread a layer of pomodoro sauce, followed by a layer of fried eggplant, dollops of ricotta, mozzarella slices, and a sprinkle of fresh basil and black pepper.
Bake the Sandwich
Place the assembled sandwiches on a baking sheet and bake for 15-20 minutes or until the cheese is melted and bubbly.
Serve
Remove from the oven, let cool for a minute, then slice in half and serve warm.
