Eggplant Parmigiana Sandwich

Preparation info

  • Difficulty

    Medium

  • Makes

    4

    sandwiches

Appears in

This standby sells quickly whenever we offer it at Claire’s. I sometimes eat the fried eggplant cutlets, without marinara sauce and cheese, in a sandwich with just a squeeze of lemon. It’s a delicious change and travels well.

Ingredients

  • 1 medium eggplant, peeled and sliced into ¼-inch rounds
  • 1 cup flour for dredging the eggplant
  • 6 eggs, slightly beaten
  • ¼ cup chopped parsley
  • Salt, to taste
  • ½ teaspoon black pepper
  • ½ cup soybean or vegetable oil for frying
  • 1 loaf Italian or French bread, cut into 4 pieces and then split lengthwise
  • 1 cup heated marinara sauce or any good tomato sauce
  • ¼ cup grated Parmesan
  • 4 ounces shredded mozzarella

Method

  1. Preheat the oven to 350°F. Stack the eggplant slices on a plate and set aside. Measure the flour into a shallow bowl and set aside. Beat the eggs in a bowl, stir in the parsley, and sprinkle with salt and pepper. Beat together lightly. Heat the oil in a large nonstick skillet over low heat. After 2 minutes, test the oil by sprinkling in a pinch of flour, which will sizzle if the oil is hot. Using a fork, dredge a slice of eggplant in the flour, coating both sides in the egg mixture. Lightly shake off the excess and place in the heated oil. Cook each side until golden brown, 1 or 2 minutes per side. Drain on a plate lined with a double thickness of paper towels.
  2. Spread each piece of bread with a little marinara sauce. Divide the eggplant slices among the bottom slices of bread, topping each with a little marinara sauce, grated Parmesan, and shredded mozzarella. Cover each sandwich with a top slice of bread. Arrange the sandwiches on a cookie sheet and bake for 10 to 15 minutes, until the cheese melts.

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