Eggplant Parmesan Sub Recipe

Finally dredge the slices into the panko mixture pressing to adhere the mixture to the eggplant.

Eggplant parmesan sub recipe. In a medium sized shallow dish whisk the eggs and almond milk. Wipe off the excess salt from your eggplant slices and dredge into flour. Lay provolone slices over both sides atop the eggplant and marinara on one half and the bare bread on the other and bake at 400 degrees f until the cheese melts.

In another medium sized shallow dish combine the panko 1 cup parmesan cheese oregano thyme red pepper flakes salt and several grinds of pepper. Slice the eggplant crosswise about 1 4 to 3 8 inch thick make slices as consistent as possible. The sub topped with eggplant.

Next dredge into whisked egg shaking off excess. Place a single layer of eggplant slices into the skillet and fry for about 5 minutes on each side until golden brown. Spoon 2 tablespoons of sauce on top of each ciabatta half then top with 3 or 4 overlapping slices of eggplant 2 more tablespoons sauce shredded mozzarella and grated parmesan.

Eggplant slices are dipped in egg and bread crumbs and then baked instead of fried. Soak the sliced eggplant in a. Prepare your dredging station by getting together your flour egg and seasoned panko mixture.

The slices are layered with spaghetti sauce mozzarella and parmesan cheeses. Heat up a skillet over medium heat and fill with enough olive oil to coat the bottom of the pan about up.