My weakness. Any foe can defeat me by presenting a cheesy, saucy, fried, and breaded eggplant sandwich. However, I’m a fan of being victorious so I took it upon myself to make this dish slightly healthier- by baking it! Unlike frying, you get to control how much oil the eggplant soaks up when you cook it in the oven. I recommend salting the eggplant (step 2) to remove any unwanted bitterness. Also, keep the skin on- it makes for a colorful sandwich!
For vegans- make sure your breadcrumbs are not made with whey. Egg substitute should work fine. If not, coat your eggplant in soy milk before dipping into the breadcrumbs!
- 1 large eggplant, sliced medium thick cross-wise (or 4 small Italian eggplants)
- Olive oil
- 2 eggs, beaten
- 1-2 cups seasoned bread crumbs (I seasoned my own with paprika, basil, oregano, pepper, garlic, and salt)
- Your favorite red sauce
- Fresh mozzarella
- 2-3 ciabatta rolls
- Preheat the oven to 375 F. On a foiled baking sheet, evenly spread a thin layer of olive oil.
- Sprinkle salt on the eggplant slices. Let sit for 20 minutes. Then rinse with water and pat dry.
- Take the eggplant slices, dip in the beaten egg, and cover the eggplant entirely with breadcrumbs.
- Place evenly on the baking sheet. Drizzle a bit of olive oil on each slice.
- Bake for 15-20 minutes. Check the eggplant- flip after 15 minutes and drizzle olive oil as needed.
- Bake until the breadcrumbs should be crispy and the eggplant should be soft when poked with a fork.
- When the eggplant is done, assemble your delicious sandwich by putting a couple of slices on the ciabatta, cover the slices in sauce and thick pieces of mozzarella cheese. Bake open-faced until cheese has melted.
- Serve hot. Enjoy!