Thursday, September 12, 2013

Let's Grab Lunch: Eggplant Parmesan Sandwich With Fresh Mozzarella & Tomato

Many of you might know this sandwich exists but have never ventured to try it. If you fall into that category, then you're missing out on an incredibly tasty sandwich. I'm here to correct that wrong and get you on the right track to making your own delicious eggplant parmesan sandwich.

I'm crazy about eggplant parmesan so while I was making it for dinner last night, an idea struck me. The idea was that I had plenty of fried pieces of eggplant left so why not make it into a classic eggplant sandwich. Before, I go any further though, here is how prepare and cook the eggplant.

  • 1 Eggplant
  • Eggs
  • Italian Bread Crumbs
  • Canola Oil 
  • Olive oil for taste
  • Italian bread loaf
  • Fresh Mozzarella 
  • Tomato
  • Pasta Sauce of your choice 

Essential ingredients!

Step 1 (above) : Preparing the eggplant

Cut the eggplant into slices, then lay out in a single layer on either a cookie sheet or a cutting board. Sprinkle both sides of the eggplant slices with salt. Let the eggplant sit for 30 minutes. By going through this process called sweating, the excess moisture will be drawn out of the eggplant. After 30 minutes, rinse both sides of the slices thoroughly with cold water. After rinsing the eggplant, dry each piece very well with paper towel.

Step 2: Breading the eggplant

Dip each eggplant slice into the egg (above) and then cover completely with bread crumbs (below).

Just getting the hands a little messy never hurt anyone.

Step 3: Frying the eggplant

This is the fun part and it's really easy. Heat your Canola Oil to medium and fry your slices of eggplant until they look golden brown (like the picture) on both sides and sprinkle with olive oil for taste. 

Before I slathered one side of the bread with pasta sauce and put it in the toaster oven.
Step 4: Making the sandwich

You're going to want to use quality bread for this sandwich (as with all sandwiches) so they come out tasting the best they possibly can. For this sandwich, I used an Italian Bread called Pane Toscano that  was freshly made at Kroger. This is just a recommendation in case you don't have a speciality bread shop near you. Kroger has a better selection of freshly made breads than most grocery stores I've been to.

Ahh the toaster oven, where everything melts together.
After you slice your bread, tomatoes, and mozzerela, put your sandwich together using about 6 slices of eggplant, 2 slices of tomato, and 2 slices of mozzerela and put just enough pasta sauce on one side of the bread but don't over do it because you'll have a soggy mess. Pop it in the toaster oven for about 4 to 5 minutes and/or take out it when you see the cheese is starting to melt and touch to make sure your bread is crispy to your liking.

You know I have to show you a serving suggestion. I recommend wheat thins on the side. What a perfect combo it was. 
There you go! You should be ready to enjoy your sandwich. I told you that I would steer you in the right direction. Also, please give me some bonus points because what's great about this recipe is you'll have enough eggplant slices from just one eggplant to make multiple sandwiches and/or make yourself eggplant Parmesan for dinner. You can't beat that!

How do I rank this sandwich? You wouldn't believe it if I told you but this was one the best tasting sandwiches I've ever made in my life. The combination of the fresh mozzarella with the squishiness but at the same time, crispiness of the fried eggplant slathered with a little pasta sauce with fresh tomatoes and bread. It's like eating a delicious Italian meal all in one sandwich. That's the reason it'll be well worth your time and taste buds so it comes highly recommended! 

No comments:

Related Posts Plugin for WordPress, Blogger...