Open Faced Eggplant Parmesan Sandwiches
From wynnebaer 13 years ago
- 45 minutes to make
- Serves 4
Even my carnivore loving guy doesn't miss meat eating this sandwich.
Ingredients
- 1 eggplant,peeled and sliced into 1/4 inch discs shopping list
- salt shopping list
- 3 eggs shopping list
- 2 cups flour shopping list
- 2 cups bread crumbs, I ususally use Panko because I love more crunch shopping list
- salt and pepper to taste shopping list
- 2-3 cups marinara sauce shopping list
- 3 cups Italian cheese, I used 1 1/4 cups each of shredded provolone and mozzarella and 1/2 cup parmesan. shopping list
- 1 loaf Italian bread, sliced lengthwise shopping list
- olive oil to fry shopping list
How to make it
- Preheat oven to 200
- Set up dredging station with flour in one bowl, eggs in another and bread crumbs in the last
- Dredge eggplant slices in flour, then egg, and last the breadcrumbs
- Fry in batches at med-high heat until golden brown on both sides: place on cooling rack, salt and pepper and then put into oven to keep warm See Photo
- On baking sheet, place bread
- Spoon sauce over entire surface of bread
- Place eggplant over sauce
- Add another layer of sauce
- Add cheese over last layer of sauce
- Turn oven up to 400
- Bake until cheese melts
Place on cooling rack
Close
The Groups
- Not added to any groups yet!
Reviews & Comments 9
-
All Comments
-
Your Comments