How To Make Eggplant Parmesan Sandwich
Have a bite of this delicious Eggplant Parmesan Sandwich, baked to neat and golden perfection, eggplant slices layered with herbs, parmesan and mozzarella!
- 1medium eggplant
- dashhot sauce
- 1cupbread crumbs
- 1½tspItalian herbs,(premixed Italian seasonings) or combine oregano, basil, rosemary, and/or thyme
- cooking spray
- ¼cupparmesan cheese,shredded
- 5slicesmozzarella cheese
- 2cupsmarinara sauce
Line the colander with paper towels and a single layer of eggplant slices.
Sprinkle salt on the slices.
Place the mixing bowl on top of the eggplant and weigh down the bowl.
Let it rest for 20 minutes.
While waiting, preheat the oven to 425 degrees F.
Create an assembly line: 1 dish with the flour. Beside that, the second dish with the egg and hot sauce lightly beaten together.
Then the third dish with the combined bread crumbs and herbs, and finally the baking sheets with wire racks on top.
Free the drained eggplant slices, and wipe each slice with a paper towel to absorb moisture.
Dredge each slice in flour, then in egg, then in the bread crumbs, and put it on the wire racks.
Mist both sides of each slice with cooking spray.
Bake for 20 minutes until golden brown and crispy.
Use the oven mitts to take the baking sheets out of the oven.
Put about 1 tablespoon of shredded parmesan on each eggplant slice, and bake for another 3 to 5 minutes,
Then remove the wire racks (and eggplant), and place the buns insides-up on the hot baking sheets. Be careful.
Add a couple of slices of mozzarella to each top bun.
Broil the buns for 3 to 5 minutes, or until the cheese melts.
Turn off the oven and use the oven mitts to remove the baking sheets.
Put the sandwiches together and serve.
- Calories: 472.01kcal
- Fat: 15.51g
- Saturated Fat: 5.92g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.33g
- Polyunsaturated Fat: 2.90g
- Carbohydrates: 63.75g
- Fiber: 6.67g
- Sugar: 12.23g
- Protein: 19.08g
- Cholesterol: 53.62mg
- Sodium: 978.13mg
- Calcium: 358.41mg
- Potassium: 636.10mg
- Iron: 3.98mg
- Vitamin A: 101.18µg
- Vitamin C: 4.44mg
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