Sandwiches,Savoury

Eggplant Parm Sub

Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail

The Bread Series

I grew up in a time when ‘vegetarian’ was met with confusion and we were often served fish. Whenever I was invited for dinner, I knew I would be served an eggplant without a doubt. I’d have to specify that anchovies were not okay, nor was fish sauce or prawn crackers – how times have changed in the last decade. So eggplants and Portobello mushrooms were whipped up in innovative ways for me. And a common sandwich served was the eggplant parm – the vegetarian version for the chicken.

The eggplant parm sandwich is one of the more substantial ones you can offer and get away without serving any sides. This is a huge meal in itself thanks to meatiness the eggplant provides, along with the garlicky marinara and melting mozzarella and parmesan! The lovely baguette is ideal from Le Artisan Boulangerie that soaks up the juices, yet maintains shape with the heavy eggplant slices.

Photo Credits: The Kitchen Trail

 

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The Recipe
Serves 1

Ingredients

  • 1 baguette
  • 7-8 slices eggplant slices, soaked in salt water
  • 1/2 cup breadcrumbs
  • 1/8 cup milk
  • 1/4 tsp salt
  • 1/2 tsp dried herbs
  • 2 tbsp olive oil
  • 1 cup marinara sauce
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded Parmesan
  • fresh basil leaves

Instructions

  • In a flat bowl stir the breadcrumbs, salt and herbs together.
  • Place a flat pan on medium heat with the olive oil.
  • Dry the eggplants completely and dip in milk and then into the plate of breadcrumbs to coat evenly.
  • Place the eggplant slices to fry on the pan until they are cooked through.
  • Set aside and dab excess oil off with a paper napkin.
  • Slice the baguette lengthwise from the side and spread a generous amount of marinara sauce on both sides.
  • Place the eggplant slices on one side, followed with basil leaves.
  • Sprinkle cheeses on top and place the breads, open facing, on a baking tray and bake for at least around 6-8 minutes in a preheated oven at 180C, or until the cheese have melted.
  • Remove from oven and fasten the open half of the bread on top of the eggplants.
  • Serve hot.
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