Eggplant Parmigiana Sandwich
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Slice the eggplant crosswise about 1/4 to 3/8-inch thick - make slices as consistent as possible
2
If the base of the eggplant is very large, cut it in half lengthwise
3
Soak the sliced eggplant in a large bowl of warm, salted water for 1 to 2 hours
4
Make sure the eggplant is completely submerged in the salt water
5
Scramble the 3 eggs with salt and pepper to make an egg wash
6
Remove eggplant slices from the salt bath, shake off excess moisture, and dip into egg wash
7
Then dip the eggplant slices, 1 at a time, into a flat plate filled with seasoned bread crumbs, covering all surfaces, and set aside
8
Continue breading the eggplant until all slices are done
9
Discard excess egg wash and bread crumbs
10
In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up
11
(Add more oil as necessary during cooking
12
) Add the breaded eggplant slices to the pan, cover and cook until you begin to see the eggplant become translucent, about 5 minutes
13
If it begins to burn, lower heat and allow it to cook slowly
14
Using a large spatula, turn eggplant onto the other side and cook 1 to 2 more minutes with the lid on until eggplant is completely tender
15
When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil
16
Place 2 or 3 eggplant slices onto warmed Italian roll, top with shredded mozzarella cheese, then warm marinara sauce
17
Enjoy!