Cut into 6 sandwiches, and serve with pasta sauce, if desired. 6 Italian style hoagie rolls, warmed in a preheated 350 degree F oven for 5 minutes before serving. This is one of the best recipes I’ve ever followed. Glad it was enjoyed by you and your boyfriend! 337 calories; calories from fat 15%; fat 5.5g; saturated fat 2.5g; mono fat 1.5g; poly fat 0.4g; protein 15g; carbohydrates 56g; fiber 3.2g; cholesterol 11mg; iron 2.3mg; sodium 822mg; calcium 187mg. In a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water. 1 medium eggplant, cut into 1/8-inch-thick slices, 1 (14-ounce) crusty French bread loaf, halved horizontally, 1 cup (4 ounces) shredded part-skim mozzarella cheese. 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. Bake the sandwich(es) in a 350F oven for 10 minutes, so the ciabatta can toast nicely and the mozzarella cheese melts. More work than the usual sandwich but was so worth it. Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Bake until the tomatoes have decreased in size and look slightly dry, 1 to 1 1/2 hours. Enjoy! Your email address will not be published. Tasty and lighter version. Offers may be subject to change without notice. If the base of the eggplant is very large, cut it in half lengthwise. Discard excess egg wash and bread crumbs. You have successfully subscribed to Fifteen Spatulas new posts notifications. Soak the sliced eggplant in a large bowl of warm, salted water for 1 to 2 hours. Season with a pinch of salt and pepper, then add a couple spoonfuls of grated parmesan, then a couple spoonfuls of marinara sauce, then a single layer of sliced mozzarella. Pinning! Subscribe to receive new recipes via email: Your email address will not be published. Everybody understands the stuggle of getting dinner on the table after a long day. So maybe you could cut the eggplant, cut the mozzarella, cut the ciabatta, put the other ingredients in bowls, etc. If the base of the eggplant is very large, cut it in half lengthwise. If you don’t have the time, I found that in this recipe you can get away with not salting them and letting them sit. I get the convenience of a simple PB&J, but I LOVE the more elaborate sandwiches. Whisk egg whites in a shallow bowl until frothy. Make sure to watch that the eggplant slices aren’t burning, and adjust the heat up or down as needed. If you have the time, season the slices with salt and set aside on rack to “drain” for 30 minutes. Arrange on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. Unfortunately I haven’t actually tested this, but my guess is it’s probably not worth it to make ahead beyond just cutting and measuring things out. Add the breaded eggplant slices to the pan, cover and cook until you begin to see the eggplant become translucent, about 5 minutes. Notify me via e-mail if anyone answers my comment. © Copyright 2020 Meredith Corporation. What a delicious twist on the classic. Place the fried eggplant slices on a tray, season with salt and pepper, then keep in the warm oven while you finish frying all batches of eggplant. And let me say, even eggplant haters love this sandwich. The first thing you want to do is slice up a couple eggplants into disks: Make sure you pick firm eggplants from the store, that don’t have any indentations in them. Line a rimmed baking sheet with parchment paper and arrange the tomatoes in a single layer on it. *1 cup Italian breadcrumbs may be substituted for panko breadcrumbs. Slice the eggplant crosswise about 1/4 to 3/8-inch thick - make slices as consistent as possible. When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil. Originally published February 2016. posted in: All Recent Posts, Bread, Quick Weeknight Meals Enjoy! Great party food, these are so good! Hey Joanne! Remove eggplant slices from the salt bath, shake off excess moisture, and dip into egg wash. Then dip the eggplant slices, 1 at a time, into a flat plate filled with seasoned bread crumbs, covering all surfaces, and set aside. i’ve been looking for something that would hit the same buttons, and i think this might be it (: I think the small touches like olive oil and basil are what sends this sandwich over the top! Yum!! A quick note on “draining” the eggplants: If you have the time, go ahead and salt the eggplants and let them sit for 30 minutes to drain, then brush the excess salt and moisture off with paper towel. Tuck a few basil leaves into each sandwich, then enjoy! Dip eggplant slices in egg whites, and dredge in breadcrumb mixture. Add more olive oil to the skillet as needed. These heavenly Eggplant Parmesan Sandwiches make for an easy and delicious hot lunch. Dredge the eggplant slices in the flour, shake off the excess, then in the egg, shake off the excess, then into the panko bread crumbs. My husband has never been an eggplant fan but totally devoured these. And today we will tackle another pick from their menu, the Eggplant Parmesan Sandwich. Halved the recipe to make three large sandwiches out of a loaf of ciabatta bread and had some extra eggplant leftover…I probably could’ve made four smaller sandwiches. These heavenly Eggplant Parmesan Sandwiches have crispy fried eggplant layered on a ciabatta roll with parmesan and mozzarella cheeses, marinara sauce, and fresh basil. All other proportions were perfect. Slice the eggplants into ½” thick disks. Made these last night for dinner. All rights reserved. Slice the eggplant crosswise about 1/4 to 3/8-inch thick - make slices as consistent as possible. Lasagna is another one of my favorite recipes that has a similar flavor profile. Leftovers keep beautifully too! I like to cut my eggplant a little bit thinner, so I cut about 1/4 inch instead of a half. Set aside. Scramble the 3 eggs with salt and pepper to make an egg wash. Make sure the eggplant is completely submerged in the salt water. (Add more oil as necessary during cooking.). Wipe the salt and excess moisture off with paper towel. is part of the Allrecipes Food Group. YAY!!!! Especially the hot and cheesy ones! I didnt have enough panko but I used half panko and half italian seasoning and omitted the dry oregano and garlic powder. Here you'll find 700+ tested approachable recipes from scratch, plus posts about my favorite things, lifestyle, travel, and more! Bake at 375° for 20 to 25 minutes or until golden brown and eggplant is tender, adding split bread halves to oven during the last 5 minutes. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Post updated in January 2019. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. My boyfriend said it was the best eggplant parm sandwich he’s ever had (and he orders them all the time). Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. Cover with top half of bread. This site uses Akismet to reduce spam. Great for a hot lunch or dinner! Learn how your comment data is processed. That is awesome, Emily. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. It’s so hearty, this eggplant sandwich is a meal in itself! Make sure the eggplant is completely submerged in the salt water. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. If you don’t have the time, you can get away with not doing this step, but you’ll need to season the eggplant more aggressively in later steps. I got some fresh eggplant from the farmers market and didnt need to get much else from the store. I will be sharing your recipe! Continue breading the eggplant until all slices are done. Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes. Drizzle with oil and season with salt and pepper. Spread pasta sauce evenly on cut sides of bread. Place 2 or 3 eggplant slices onto warmed Italian roll, top with shredded mozzarella cheese, then warm marinara sauce. Info. Spread bottom half with goat cheese, followed by tapenade. 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.

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