Eggplant Parmesan Sandwich
All the flavors of eggplant parmesan are made portable in these summery sandwiches.
Servings: 4 servings
Ingredients
- 1 eggplant about 20 ounces
- 3 teaspoons salt divided use
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1 1/2 cups diced tomato
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 cup vegetable oil for frying
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup grated parmesan
- 1 cup shredded mozzarella
- 4 hoagie rolls or small baguettes sliced open lengthwise
Instructions
- Peel and slice eggplant into 1/2 inch rounds. Sprinkle both sides on with 2 teaspoons salt and place in a colander set in the sink or over a bowl to drain.
- Meanwhile, heat 1 tablespoon olive oil in a small saucepan over medium. Add onions and sauté until soft and translucent. Add tomatoes and cook about 5 minutes, until tomatoes have broken down.
- Stir in basil, remaining 1 teaspoon salt, and pepper. Reduce heat to low and let simmer.
- Rinse salt off eggplant and pat dry with a towel.
- Whisk eggs in a shallow bowl. Stir together breadcrumbs and parmesan in another shallow bowl.
- Heat vegetable oil in a high-sided sauté pan or dutch oven over medium. Preheat broiler.
- Dip eggplant slices in egg, letting excess drip, and then dip into breadcrumb mixture. Turn to coat.
- Place 3-4 slices in hot oil and fry until golden on both sides, approximately 3-4 minutes per side. Set aside to a paper-towel lined plate to drain while you finish the remaining slices.
- To assemble, lay split hoagie buns on a baking sheet. Spread a spoonful of tomato sauce on the bottom of each bun. Layer eggplant slices on top, then add more tomato sauce as desired. Top with mozzarella.
- Broil sandwiches for a few minutes to melt mozzarella and crisp the bread.
