Eggplant Parmesan Sandwich

This is an easy to follow recipe for making Eggplant Parmesan Sandwich. It just takes a few minutes to fix this sandwich. I have used tomato slices instead of marinara sauce. And for coating the eggplant, I have used a mix of Panko and Italian bread crumbs. You can just use Panko. It gives a nice flaky crust . You can also have two slices of eggplant parmesan in your sandwich each topped with marinara sauce and cheese. Any type of bread will do. Enjoy this easy homemade sandwich and let me know how it turns out.

Preparation time: 15 minutes

Cooking time: 20 minutes

No. of servings: 10

Ingredients:

• Eggplant (aubergine) – 1
• Large eggs – 2
• All purpose flour (maida) – 1 cup
• Italian bread crumbs – 3/4 cup
• Panko bread crumbs – 3/4 cup
• Canola oil for frying
• Salt and pepper

Method of Preparation:

Peel the skin and cut into 1/4 inch slices. Peeling the skin is optional. Sprinkle salt on all the slices turning both the sides and let it rest for 10 minutes.

Pat it with a paper towel and sprinkle crushed pepper on both sides. Break the eggs in a wide bowl and beat well. You can use a thin batter of maida (flour) if you don’t want to avoid using eggs.

Add flour to another bowl. Mix the bread crumbs in a plate and keep it aside.

Heat 1/2 an inch of oil in a pan over medium heat.

Take a slice of eggplant and dip it in the flour, dust it and dip it in eggs followed by bread crumbs. Let it coat well. Drop it in oil and cook until they become brown turning both the sides. Repeat the same procedure with the rest of the eggplant slices.

Building the sandwich:

Thinly slice tomatoes. Take a slice of bread and place fried eggplant parmesan, marinara sauce or tomato slice and mozzarella cheese. Top it with another slice of bread and grill it or toast it in a pan until cheese melts.

Serve hot.