Eggplant Parm Sandwich
My favorite sandwich on my favorite bread. The eggplant parmigiana sandwich on sourdough bread is one of the most beautiful sandwiches ever discovered by men and women.
Servings: 2 sandwiches
Calories: 1409kcal
Cost: $15
Equipment
- 1 medium pot
- 1 large saucepan
- 1 baking tray
Ingredients
- 1 Eggplant, sliced ¼ inch
- ½ cup olive oil
- 4 slices bread or loaf of Italian bread
- 1-2 eggs
- ½ cup mozzarella cheese
- 1 cup parmesan cheese
Sauce
- 28 oz can of plum tomatoes
- 2 cloves garlic minced
- 2 tsp salt
- 5 basil leaves
- 1 tablespoon olive oil
Bread Crumb
- 1 cup breadcrumbs
- 1 teaspoon salt
- ½ tablespoon chopped parsley
- ¼ cup parmesan cheese
- 1 tablespoon garlic powder
Instructions
- Add olive oil to a medium pot and bring to medium heat. Stir in minced garlic and saute until fragrant, about 1 minute. Then stir in can of tomatoes and bring to a simmer. Add basil and salt and simmer for 30 minutes.
- Combine all of the breadcrumb ingredients. Scramble the egg. Dip the eggplant slices into the egg and then into the breadcrumb mixture. Coat both sides evenly.
- In a large saucepan, heat canola oil to medium-high heat. Once hot, carefully place the eggplant into the oil in batches. Fry each side for 2-3 minutes or until golden brown. Remove and place on a paper towel-lined plate.
- Layer the eggplant with sauce and parmesan cheese with a few layers and then top with mozzarella cheese. Place in your oven close to the top of the oven and broil for 2-3 minutes. Then place on toasted bread.
Notes
- Bread is your choice. I love sourdough bread with eggplant parmesan, but if I lived near a good bakery, I would use a loaf of French or Italian bread.
- If you're doubling or tripling the recipe, you will need to replace the olive oil in the pan occasionally to remove the burnt bits of breadcrumbs. But if you are doubling, just go over to our eggplant parmigiana recipe and make a whole tray of eggplant!
- Refrigerate the breaded eggplant overnight to help draw out the moisture instead of salting the eggplants and wiping them dry to remove extra moisture.
Nutrition
Calories: 1409kcal | Carbohydrates: 102g | Protein: 51g | Fat: 92g | Saturated Fat: 24g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 53g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 5933mg | Potassium: 1634mg | Fiber: 16g | Sugar: 25g | Vitamin A: 1452IU | Vitamin C: 45mg | Calcium: 1221mg | Iron: 11mg
