Recipe Eggplant Parmesan Sandwich

Slice the eggplant crosswise about 1 4 to 3 8 inch thick make slices as consistent as possible.

Recipe eggplant parmesan sandwich. Dip eggplant slices in egg whites and dredge in breadcrumb mixture. Wipe off the excess salt from your eggplant slices and dredge into flour. Place 1 eggplant round on top of each slice of bread.

Have two racks set up in the oven. Place the wire rack on the baking sheet you already used previously and repeat until all eggplant slices have been coated. Combine breadcrumbs parmesan cheese italian seasoning and remaining 1 4 teaspoon pepper in a bowl.

Step 1 preheat oven to 400 degrees. Soak the sliced eggplant in a. Repeat with the remaining eggplant sauce spinach and cheese.

I used ciabatta bread but any other thick bread should work fine too. Reduce grill heat to medium. Prepare your dredging station by getting together your flour egg and seasoned panko mixture.

Finally dredge the slices into the panko mixture pressing to adhere the mixture to the eggplant. Dip both sides of eggplant slice into milk egg mixture then cover with breadcrumbs shaking off the excess. Serve with remaining lemon quarters.

This recipe is for two sandwiches but with the ingredients you purchase for this recipe you should be able to make at least 4 6 sandwiches. Cover sandwich with top roll. Step 2 place 3 4 of the tomatoes and 2 garlic cloves on a baking sheet.