Eggplant Parmesan Sandwich

Name: Eggplant Parmesan Sandwich
Total time: 30 min
Yield: 4 servings
Cuisine: Sandwiches
Ingredients: 4 slices Italian eggplant (1/2-inch thick; breaded and fried); 1/2 cup warm marinara sauce; 2 slices sharp provolone cheese; 2 tbsp grated Parmesan; 1 crusty Italian sub roll; fresh basil

A vegetarian alternative to chicken parm, featuring crispy breaded eggplant slices.

30 minutes

Serves 4

Dinner

Contains common allergens

Dairy

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
Salting the eggplant: Sprinkle the eggplant slices with salt and let sit for 20 minutes to draw out bitterness and moisture. Pat dry thoroughly with paper towels.

2
Bread the slices in flour, egg, and panko breadcrumbs. Fry in hot oil (350°F) for 2-3 minutes per side until deeply golden and tender on the inside. Drain on a wire rack.
3
Preheat the broiler. Split the sub roll and lightly toast the interior.
4
Shingle the hot, crispy eggplant slices down the length of the bottom half of the roll. Spoon the warm marinara sauce generously over the top.
5
Cover the sauced eggplant with the slices of provolone and a heavy dusting of grated Parmesan cheese.
6
Broil open-faced for 2-3 minutes until the provolone is gooey and bubbling. Garnish with torn fresh basil, close the sandwich, and press gently before serving.

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