Eggplant Parmigiana Sandwich

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

Preparation info

Makes
4
sandwiches

Difficulty
Medium

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

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

Sandwich
Vegetarian

Method

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 no