Eggplant Parmesan Sandwich
Eggplant Parmesan sandwiches are perfect for lunch or dinner. If you don't want a sandwich, you can just have the eggplant parmesan with some pasta and it'll be just as delicious! I also love to eat eggplant parmesan cold, right out of the fridge.
Ingredients
| Globe eggplant | 1 Pound (1 no) | |
| Eggs | 2 | |
| Flour | 2 Tablespoon | |
| Dry breadcrumbs | 1 1/2 Cup (24 tbs) | |
| Dried oregano | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Mozzarella slices | 4 Ounce | |
| Hoagie rolls | 4 | |
| Olive oil | 3 Tablespoon | |
| Grated parmesan cheese | 1/2 Cup (8 tbs) | |
| Marinara sauce | 2 Cup (32 tbs) | |
| Fresh basil | 1 1/2 Ounce (1 small bunch) |
Directions
GETTING READY:
Preheat the oven to 200°F.
MAKING:
In a small bowl, combine eggs and flour. Whisk well.
In another bowl, combine breadcrumbs, oregano, salt, black pepper and mix well.
Dredge eggplant slices in flour mix and crumb mix. Place on a rack and allow to dry for 10-30 minutes (at room temperature).
Slice open the rolls, top with cheese slices and place on a baking sheet.
Pop into oven and warm buns until cheese melts.
Heat oil in a skillet and fry the eggplant slices for 3-5 minutes until they turn gold and tender.
Drain excess oil on rack and sprinkle parmesan cheese over it when hot.
Once done, heat sauce with remaining oil in skillet and allow to boil.
Top rolls with eggplant slices, sauce and basil leaves.
SERVING:
Serve hot and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 798Calories from Fat 278
% Daily Value*
Total Fat 31 g47.7%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol
Sodium 1815 mg75.63%
Total Carbohydrates 100 g33.3%
Dietary Fiber 8 g32%
Sugars 11 g
Protein 32 g64%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
