Eggplant Parmesan Sandwich Recipe
Crispy fried eggplant with mozzarella, provolone, and marinara
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Ingredients
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Eggplant Preparation
Sandwich Assembly
Method
Eggplant Preparation
- 1
Slice the Eggplant
Cut the eggplant into 1/2 inch thick slices. Arrange the slices on a large plate and sprinkle salt on both sides. Let them sit for about 30 minutes to draw out moisture.
- 2
- 3
Bread the Eggplant
Rinse the salted eggplant slices under cold water and pat them dry with paper towels. Dredge each slice in flour, dip into the beaten eggs, then coat thoroughly with bread crumbs.
- 4
Fry the Eggplant
In a large skillet, heat the olive oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.
Sandwich Assembly
- 5
Layer the Sandwich
Slice the ciabatta rolls in half. On the bottom half, layer the crispy fried eggplant slices, followed by the mozzarella and provolone cheese.
- 6
Add Marinara Sauce
Spoon marinara sauce generously over the cheese, then top with fresh basil leaves.
- 7
Finish the Sandwich
Place the top half of the ciabatta roll on the sandwich. Optionally, you can toast the entire sandwich in a pan or press for a few minutes to melt the cheese and warm the bread.
- 8
Serve
Cut the sandwich in half and serve immediately while hot. Enjoy your delicious eggplant parmesan sandwich!
