The McCalebs are a people that love any meal ending in the word "Parmesan." Seriously. If I found a picture of raccoon Parmesan on Pinterest and I had all of the ingredients, I'd probably whip that up. But no raccoon here, only eggplant. For this reason, eggplant Parmesan sandwiches were a no brainer for dinner last week.
Raccoon parmesan makes me shiver.
OK sorry for that heinous mental image, let's get back to edible food.
This is a great idea to use that eggplant that's growing in your (or your neighbor's or your mom's or your grandfather's) garden right now. It's quick and easy and yum...the trifecta of awesome for a (meatless) week night dinner. Woo!
Eggplant Parmesan Sandwich
from Food Network
1 small eggplant
1 egg, beaten
2 cups of breadcrumbs seasoned with italian seasoning
1/4 cup olive oil
4 wheat hogie buns
1/2 cup part skim mozzarella cheese
1 cup marinara sauce, heated
Slice the eggplant into rounds. Soak in warm, salted water for about an hour.
Take the eggplant and dip in the egg then in the breadcrumbs. Set aside.
In a large skillet, heat the olive oil to medium high heat. Place the eggplant in the skillet, cover, and cook for about five minutes. Flip the eggplant and cook for another 2 or so minutes. Move to a plate and let them hang tight.
Meanwhile, heat your hoagie buns up in the oven for a bit. Layer 1/4 of the eggplant, 1/4 of the cheese and 1/4 of the sauce on the bun. Repeat with the remaining buns.
Serving size 1 sandwich
Points plus 13
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