Discover how to make the perfect Crispy Baked Eggplant Parm Sandwich. Enjoy layers of flavor & texture in every delicious bite! (151 chars)
Ingredients
Scale
1 large eggplant, sliced into ½ inch rounds
1 cup breadcrumbs (Panko for extra crunch)
½ cup grated Parmesan cheese
2 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
2 eggs, beaten
Salt and pepper to taste
Olive oil spray or drizzle
Fresh basil for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C). Slice the eggplant into half-inch rounds and sprinkle them with salt. Allow them to sit for about 20 minutes to draw out excess moisture.
Rinse the eggplant slices under cold water and pat them dry with paper towels. Set up a breading station: place the beaten eggs in one bowl, mix the breadcrumbs and Parmesan cheese in another bowl, and keep a plate ready for the finished slices. Dip each eggplant slice into the egg, allowing any excess to drip off, then coat it with the breadcrumb mixture.
Arrange the breaded eggplant slices on a baking sheet lined with parchment paper. Lightly spray or drizzle olive oil over them. Bake for 25-30 minutes until golden brown and crispy, flipping halfway through for even cooking.
Once the eggplant is cooked, layer marinara sauce on the bottom half of each sandwich roll. Add a layer of crispy eggplant, followed by mozzarella cheese, more marinara, and cover with the top half of the roll.
Place the assembled sandwiches on a baking sheet and bake for an additional 10 minutes at 375°F (190°C) until the cheese is melty and bubbly. Broil for 2-3 minutes for a perfectly toasted top!
Notes
A hearty, comforting sandwich that marries crunch with creamy, savory goodness while being easy to prepare. Perfect for health-conscious foodies looking for a delicious vegetarian option.
