Eggplant Parmigiana Sandwich
Servings
4
servingsPrep time
20
minutesCooking time
15
minutesTotal time
35
minutesA delicious eggplant parmigiana sandwich, topped with fresh mozzarella and marinara sauce, perfect for a fresh and comforting lunch!
Ingredients
½ eggplant
⅓ cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
1 tbsp dried oregano
Neutral oil for frying (vegetable oil, avocado oil, etc.)
Fleur de sel
1 ciabatta baguette or 4 individual ciabatta rolls
1 garlic clove
+/- 1 cup Rao’s marinara sauce
250g fresh mozzarella cheese, sliced
Basil leaves
Arugula
Instructions
- Slice the eggplant lengthwise into thin slices and generously salt them.
- Prepare 3 shallow dishes: one with ⅓ cup all-purpose flour, one with the beaten eggs, and the third with 1 cup panko breadcrumbs mixed with 1 tbsp dried oregano.
- Dip each eggplant slice in flour, then in the beaten eggs, and finally in the panko mixture.
- In a large non-stick or stainless steel skillet, add enough neutral oil to cover the bottom. When the oil is hot, fry the eggplant slices (3-4 at a time) for about 3 minutes on each side. Place them on a plate and sprinkle a bit of fleur de sel on each slice. Repeat with the remaining slices.
- Cut the ciabatta bread in half and toast it (in the oven, on a grill, or in a toaster).
- Rub the inside of the toasted bread with the garlic clove.
- Assemble the sandwiches. Spread a generous amount of marinara sauce on both sides of the bread. Add 1 or 2 slices of eggplant and a few slices of mozzarella cheese, then season. Add another 1 or 2 slices of eggplant on top of the cheese, followed by basil and arugula.
