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Eggplant Parmigiana Sandwich

This eggplant parmigiana sandwich recipe is not from me. If it was, I would sell it, make a gazillion dollars, retire to some remote island, and build myself a secret lair with lots of underpaid minions blindly following my orders as I plan for world domination. No, I found this recipe in my archives and decided the time was ripe for sharing. If you recognize this recipe as your own, drop me a line and I’ll happily credit you.

This is easy to make, doesn’t take long, and will give you, depending on your generosity, enough for 4 to 6 servings.

Yummy? Results may vary, especially since this picture goes with another recipe 🙂

Ingredients

* 1 large, firm eggplant
* 3 eggs
* Salt and pepper
* 4 cups Italian seasoned bread crumbs
* 1/2 cup olive oil
* 6 hoagie rolls, warm (5 minutes in a 350F oven right before serving)
* 1 cup shredded cheese (Mozzarella is great)
* 2 cups warm marinara or meat sauce

Directions

Slice the eggplant crosswise about 1/4 to 3/8-inch thick – make slices as consistent as possible. If the base of the eggplant is very large, cut it in half lengthwise. Soak the sliced eggplant in a large bowl of warm, salted water for 1 to 2 hours. Make sure the eggplant is completely submerged in the salt water.

Scramble the 3 eggs with salt and pepper to make an egg wash. Remove eggplant slices from the salt bath, shake off excess moisture, and dip into egg wash. Then dip the eggplant slices, 1 at a time, into a flat plate filled with seasoned bread crumbs, covering all surfaces, and set aside. Continue breading the eggplant until all slices are done. Discard excess egg wash and bread crumbs.

In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up. (Add more oil as necessary during cooking.)

Add the breaded eggplant slices to the pan, cover and cook until you begin to see the eggplant become translucent, about 5 minutes. If it begins to burn, lower heat and allow it to cook slowly. Using a large spatula, turn eggplant onto the other side and cook 1 to 2 more minutes with the lid on until eggplant is completely tender.

When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil.

Place 2 or 3 eggplant slices onto warmed Italian roll, top with shredded mozzarella cheese, then warm marinara sauce. You could also broil the sandwich for a minute to melt the cheese.

Enjoy!

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