Eggplant Parm Sandwiches

This dish should in be every Vegetarian's recipe box! Eggplant Parmesan is such a wonderful dish and it's so easy to make. Not to mention it always looks so beautiful as well!

I've previously posted a recipe for eggplant Parmesan but I decided to put a little twist on it. I made the quickest and easiest sauce you will ever need and decided to use  Panko for the crust. Slap it between a bun and you've got a whole new take on a familiar dish!

Eggplant Parm Sandwiches

Prep Time: 15 Min
Cook Time: 45 - 50 Min

 

1. Lay the sliced eggplant on a plate and liberally salt them. Cover with a paper towel and set aside about 20 minutes to pull the water out of the eggplant.

 

1. While the eggplant is set aside, get the food processor out and add the onion, celery, garlic, parsley, and basil. Season with sea salt and pulse until thoroughly chopped up.

 

1. In a large frying pan set to medium, combine the oil and butter. Once melted, add everything from the food processor as well as a pinch of red pepper flakes and begin frying. Stir often and allow about 5 minutes of cooking until veggies begin to get soft.

 

1. Add the diced tomatoes to the pan and stir everything together. Allow the mixture to begin to boil before adding the sugar and sea salt / black pepper to taste. Reduce heat to medium low, cover, and simmer 20 minutes.

 

                  Grocery List

• 1 Large Eggplant, washed and sliced into 5 or 6 thick slices
• 1 C Panko Crumbs
• 1 Egg
• 1 C AP Flour
• Dried Basil / Parsley
• 5 or 6 thick slices Mozzarella
  
• Grated Parmesan
• 5 -6 Rolls / Buns

 

• 1 Yellow Onion
• 1 Stalk Celery
• 3 cloves Garlic
• 6 fresh Basil Leaves + Garnish
• Handful fresh Parsley
• 1 Tbsp. Unsalted Butter
• 3 Tbsp. EVOO
• 796 ml can Diced Tomatoes
• Pinch Red Pepper Flakes
• ¼ Tsp. Sugar
• Sea Salt / Black Pepper
  

1. Press the eggplant slices individually with the paper towel to extract more water and transfer them to another plate after pressing / wiping them of the excess salt.
   

 

1. Set up your breading station (egg, flour, panko) and get your plate of eggplant handy. Coat the slices in flour followed by dipping in the egg (shake off excess egg) and dredging in the panko. Transfer the coated slices to a baking sheet that has been sprayed with cooking spray. Spray the eggplant slices on the tray with cooking spray and season each slice with sea salt, pepper, dried parsley and basil.

 

1. Bake at 450 F for 25 minutes flipping halfway and seasoning the second side with salt / pepper / basil / parsley.

 

1. Build the sandwiches. Start with the crispy eggplant, slice of mozzarella, scoop of tomato sauce, sprinkle of grated Parmesan and a fresh basil leaf. Top the sandwich and enjoy!