Eggplant Parmesan Sandwiches
Eggplant Parmesan Sandwiches is a main course that serves 4. One serving contains 635 calories, 28g of protein, and 24g of fat. For $2.5 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 463 people have made this recipe and would make it again. This recipe is typical of Mediterranean cuisine. If you have olive oil, dry breadcrumbs, flour, and a few other ingredients on hand, you can make it. It is brought to you by Hilah Cooking. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns an excellent spoonacular score of 85%. Users who liked this recipe also liked Eggplant Parmesan Sandwiches, open-faced eggplant parmesan sandwiches, and Roasted Eggplant Parmesan Pocket Sandwiches with Portobello Mushrooms.
Servings: 4
Cooking duration: 30 minutes
Ingredients:
½ teaspoon black pepper
1½ cups dry breadcrumbs
2 eggs
2 tablespoons flour
1 small bunch fresh basil
1 globe eggplant, about 1 pound
2 cups marinara sauce
4 ounces mozzarella
2-3 tablespoons olive oil
1 teaspoon dried oregano, crushed
½ cup grated Parmesan cheese
½ teaspoon salt
4 hoagie rolls
Equipment:
whisk
bowl
baking sheet
oven
frying pan
Cooking instruction summary:
Slice eggplant crosswise into " slices. Pat dry.Whisk eggs and flour together in a shallow bowl.Combine crumbs, seasonings in another shallow bowl.Dredge eggplant slices in egg mix, then breadcrumbs. Lay on a rack to "dry" at room temperature 10-30 minutes.Meanwhile, slice rolls open and place on baking sheet. Lay two slices cheese on half of each and put into 200F oven to melt cheese and warm buns.Heat 2 tablespoons oil in a large skillet over medium heat and fry eggplant slices in a single layer about 3-5 minutes on each side until golden and tender.As slices are cooked, drain on a rack and sprinkle with Parmesan while still hot. Cook remaining eggplant, adding a little more oil if necessary.Once all slices are cooked, drain all but 1 teaspoon of oil from the skillet and CAREFULLY add sauce to skillet and heat to bubbling.Remove rolls, top cheese with eggplant slices and sauce and fresh basil leaves.Serve immediately.
Step by step:
1. Slice eggplant crosswise into " slices. Pat dry.
2. Whisk eggs and flour together in a shallow bowl.
3. Combine crumbs, seasonings in another shallow bowl.Dredge eggplant slices in egg mix, then breadcrumbs. Lay on a rack to "dry" at room temperature 10-30 minutes.Meanwhile, slice rolls open and place on baking sheet. Lay two slices cheese on half of each and put into 200F oven to melt cheese and warm buns.
4. Heat 2 tablespoons oil in a large skillet over medium heat and fry eggplant slices in a single layer about 3-5 minutes on each side until golden and tender.As slices are cooked, drain on a rack and sprinkle with Parmesan while still hot. Cook remaining eggplant, adding a little more oil if necessary.Once all slices are cooked, drain all but 1 teaspoon of oil from the skillet and CAREFULLY add sauce to skillet and heat to bubbling.
5. Remove rolls, top cheese with eggplant slices and sauce and fresh basil leaves.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
