Fresh Breaded Eggplant Parm Recipe
Artisan Ciabatta Bread, fresh breaded eggplant cutlet, topped w/ marinara sauce, and mozzarella cheese, toasted
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt on both sides and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
- 3
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices for about 3-4 minutes on each side, or until golden brown. Drain on paper towels.
- 4
Assemble the Sandwich
Slice the ciabatta bread in half. Place the fried eggplant on the bottom half, spoon marinara sauce over the top, and sprinkle with mozzarella cheese.
- 5
Toast the Sandwich
Preheat your oven to 375°F (190°C). Place the assembled sandwich on a baking sheet and toast in the oven for about 10-15 minutes, or until the cheese is melted and bubbly.
- 6
Serve
Remove from the oven, garnish with fresh basil if desired, and slice into portions. Serve warm.
