I love Italian food and I love sandwiches. So, I decided to turn one of my all time favorite Italian dishes--eggplant parmesan-- into a sandwich. The result? Divine.
Eggplant Parmesan Sandwich
What I've learned along the way about eggplants:
1. Cooking with eggplants is tricky as they can very quickly turn into a gelatinous mush. I always refrigerate the eggplants so that they retain their firmness.
2. Blot them dry if they seem a little wet. If that doesn't work, grill them before use.
Ingredients:
1 eggplant, sliced
1 cup of breadcrumbs, plain
1 egg, beaten
1/2 cup of white flour
Hot sauce, a dash of Frank's red hot
Pasta sauce, recipe here
Olive oil, 2 tablespoons or as needed
Shredded Mozarella cheese, as needed
Grated Parmesan cheese, as needed
Dried parsley, as needed
Dried cilantro, as needed
Dried basil, as needed
Red pepper flakes, a pinch
Sandwich rolls or buns
Directions:
1. Beat the egg lighly and add a dash or two of the hot sauce.
2. Add dried parsley, cilantro, basil, red pepper flakes and shredded parmesan to the breadcrumbs and combine well.
3. Set up an assembly line of the beaten egg, flour and breadcrumbs.
4. Dip both sides of the sliced eggplant into the ingredients of the assembly line as follows: dip into the egg, then the flour << Side note: be sure to tap off any excess flour from the eggplant. Otherwise, you'll end up with chunks of flour on the eggplant>>, back into the egg and then into the breadcrumbs.
5. Heat up 2 tablespoons of olive oil in a skillet and brown the eggplant, about a minute and a half per side. <<Side note: to test out the temperature of the oil, add a pinch of flour into the oil. If it fizzes, it's ready to go>>.
6. Transfer the eggplants to the oven at 350 degrees for 15-20 minutes, until the eggplant is cooked through. Take it out of the oven and cover with pasta sauce.
8. Toast the sandwich rolls or buns, spread a couple of spoonfuls of sauce on both slices and top with the cheesy eggplant.
Enjoy!
Till next time, To Life!
Eggplant Parmesan Sandwich
What I've learned along the way about eggplants:
1. Cooking with eggplants is tricky as they can very quickly turn into a gelatinous mush. I always refrigerate the eggplants so that they retain their firmness.
2. Blot them dry if they seem a little wet. If that doesn't work, grill them before use.
Ingredients:
1 eggplant, sliced
1 cup of breadcrumbs, plain
1 egg, beaten
1/2 cup of white flour
Hot sauce, a dash of Frank's red hot
Pasta sauce, recipe here
Olive oil, 2 tablespoons or as needed
Shredded Mozarella cheese, as needed
Grated Parmesan cheese, as needed
Dried parsley, as needed
Dried cilantro, as needed
Dried basil, as needed
Red pepper flakes, a pinch
Sandwich rolls or buns
Directions:
1. Beat the egg lighly and add a dash or two of the hot sauce.
2. Add dried parsley, cilantro, basil, red pepper flakes and shredded parmesan to the breadcrumbs and combine well.
3. Set up an assembly line of the beaten egg, flour and breadcrumbs.
7. Top with mozarella and parmesan cheese and melt in the oven. If desired, broil for an additional 2-5 minutes until the tops of the cheese bubble and turn brown.
Enjoy!
Till next time, To Life!
This is making me hungry at midnight!! Yum!
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