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Eggplant Parmesan Sandwich
Created by: Howcan Team
Ingredients
- 1 large eggplant, sliced into 1/2 inch rounds
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 8 slices mozzarella cheese
- 4 ciabatta rolls, sliced in half
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season the eggplant slices with salt and pepper.
- Dredge the eggplant slices in the flour, dip into the beaten eggs, and then coat with the Italian breadcrumbs mixed with grated Parmesan cheese.
- Heat the olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Spread marinara sauce on the bottom half of each ciabatta roll. Place 2 slices of mozzarella cheese on top of the marinara sauce.
- Arrange the fried eggplant slices on top of the mozzarella cheese, then add another slice of mozzarella on top of the eggplant.
- Place the top half of the ciabatta roll on the sandwich and brush the outer sides of the roll with olive oil.
- Place the sandwiches on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the sandwiches are heated through.
- Serve hot and enjoy!
The Eggplant Parmesan sandwich has a rich history rooted in Italian-American cuisine. Originating in Southern Italy, this dish made its way to the United States with Italian immigrants. The crispy, breaded eggplant slices, layered with marinara sauce and melted mozzarella, are sandwiched between two slices of crusty bread, creating a delicious and satisfying meal. Chefs like Lidia Bastianich and Mario Batali have popularized this dish, and it has become a staple in Italian restaurants across the country. For the best Eggplant Parmesan sandwich, head to Little Italy in New York City or the North End in Boston. The key to a perfect sandwich lies in the crispy, well-seasoned eggplant and the flavorful marinara sauce. Some alternative methods include grilling the eggplant for a lighter version or using different types of cheese for a unique twist.
40 min
4
450 calories
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