Name: Trattoria Trecoloris Eggplant Parm Sandwich Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 each eggplant (large), trimmed and sliced 1/4-inch thick; 1 tsp salt; 3 tbs all-purpose flour; 2 each large eggs, beaten; 1 cup plain breadcrumbs (or panko); 1 tbs grated Parmesan cheese (mixed into crumbs); 1 tsp dried Italian seasoning (optional, mixed into crumbs); 1 cup vegetable oil (for frying); 1 cup marinara sauce (preferably chunky, warm); 6 oz fresh mozzarella, sliced 1/8–1/4-inch; 8 each fresh basil leaves; 2 tbs grated Parmesan (for finishing); 1 each house baguette (about 10–12 inches); 1 tbs olive oil (for brushing); 1 each garlic clove, halved (optional, for rubbing); 0.25 tsp salt (for seasoning finished sandwich); 0.125 tsp black pepper

Method

Eggplant (breaded & fried)

Prep eggplant

Slice the trimmed eggplant into 1/4-inch rounds. Lay slices on a tray, lightly salt both sides, and let sit 15 minutes to draw out moisture. Pat dry with paper towels.

Set up breading station

Place the flour in a shallow dish. Beat the eggs in a second shallow dish. In a third dish, combine breadcrumbs, 1 tablespoon grated Parmesan, and 1 teaspoon Italian seasoning (if using).

Bread the eggplant

Dredge each eggplant slice in flour, shaking off excess, dip in beaten egg, then press into breadcrumb mixture to coat evenly. Place on a plate while you heat the oil.

Fry eggplant

Heat a large skillet over medium-high heat and add about 1/4-inch depth of vegetable oil (about 1 cup). When oil registers 350°F or a breadcrumb sizzles immediately, fry eggplant in batches 2–3 minutes per side until golden brown. Do not overcrowd. Transfer to a paper towel–lined tray to drain.

Sauce & cheese

Warm sauce & preheat broiler

Preheat broiler to high (or oven to 450°F with top rack near heat source). Warm the marinara sauce in a small saucepan until gently simmering; keep warm on lowest heat.

Assemble layers for melting

Place a baking sheet or ovenproof skillet large enough for the baguette. Cut the baguette in half lengthwise. Lay the bottom half on the sheet, brush lightly with half the olive oil. Spoon a thin layer of warm marinara over the bread (about 1/3 cup). Arrange 3–4 fried eggplant slices in a single layer overlapping slightly, top with half of the mozzarella slices (about 3 oz) and a few basil leaves. Spoon another 1/3 cup marinara over a second layer of eggplant and add the remaining eggplant slices. Top with remaining mozzarella and sprinkle 2 tablespoons grated Parmesan over the top.

Melt cheese

Place the assembled open sandwich under the broiler 2–4 minutes, watching closely, until cheese is melted and bubbling and edges of eggplant begin to brown. Remove from oven.

Bread & assembly

Prepare top bread

While cheese melts, brush the top half of the baguette with the remaining olive oil and (optional) rub with the cut side of the garlic clove for a mild garlic flavor.

Finish sandwich

Remove the open-faced baguette from the oven. Spoon any remaining warm marinara over the melted cheese if desired. Scatter fresh basil leaves over the cheese. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Place the top half of the baguette over the filled bottom half, press gently, and slice into 4 portions.

Serve

Serve immediately while hot. Provide extra warmed marinara on the side for dipping if desired.