#eggplantparm

This Eggplant Parm sandwich is a tasty take on the classic grilled cheese sandwich. It has marinara sauce, grilled eggplant slices, and is perfect for lunch or dinner in an Italian style.

Ingredients: 2 slices of bread. 4 slices of eggplant. 2 slices of mozzarella cheese. 1/4 cup marinara sauce. 1 tablespoon grated Parmesan cheese. 1 tablespoon olive oil.

Instructions: Set a pan or grill over medium heat to get it hot. Each piece of bread should have olive oil brushed on one side. Putting eggplant slices on the grill will make them soft and give you grill marks. Cook for two to three minutes on each side. Take the eggplant slices off the grill and set them aside. Spread marinara sauce on the side of one slice of bread that isn't oiled. On top of the marinara sauce, put in slices of grilled eggplant, grated Parmesan cheese, and mozzarella cheese. Place the second piece of bread on top, oiled side facing outward. Put the sandwich on a pan or grill that has been heated up. Cook for three to four minutes on each side, or until the bread is golden brown and the cheese melts. Take it off the heat, cut it up if you want, and serve it hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

HOW TO MAKE EGGPLANT PARMIGIANA

Traditional Eggplant Parmigiana recipe, a classic vegetarian dish from Italian cuisine: ingredients, variations and tips for a perfect result

Here’s a classic Eggplant Parmesan recipe:

Slice the eggplants into rounds, about 1/2 inch thick. Sprinkle salt on both sides of the eggplant slices and place them in a colander for about 30 minutes. This helps draw out excess moisture and bitterness from the eggplant. Rinse the slices and pat them dry with paper towels.

Ingredients for Eggplant Parmesan:

2 medium-sized eggplants, sliced into 1/2-inch rounds

Salt

2 cups breadcrumbs (you can use panko or homemade breadcrumbs)

1 cup grated Parmesan cheese

3 large eggs

1/4 cup milk

Olive oil for frying

3 cups marinara sauce

1-pound fresh mozzarella cheese, sliced

Fresh basil leaves for garnish (optional)

Instructions for Eggplant Parmesan:

Preheat your oven to 375°F (190°C).

Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly. on a paper towel-lined plate to drain excess oil.

mix the breadcrumbs and grated Parmesan cheese in a shallow dish.

In another bowl, whisk together the eggs and milk.

Dip each eggplant slice first into the egg mixture, allowing excess to drip off, then coat both sides with the breadcrumb-Parmesan mixture.

Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, adding more oil as needed. Place the fried slices on a paper towel-lined plate to drain excess oil.

Spread a thin layer of marinara sauce on the bottom of a baking dish. Place a layer of fried eggplant slices on top of the sauce, slightly overlapping.

Spoon more marinara sauce over the eggplant slices and add slices of fresh mozzarella on top.

Repeat layering with the remaining eggplant, sauce, and mozzarella, finishing with a final layer of marinara and mozzarella.

Once done, let it rest for a few minutes before serving. Garnish with fresh basil leaves if desired. cheese is melted and bubbly.

Slice the eggplants into rounds, about 1/2 inch thick. Sprinkle salt on both sides of the eggplant slices and place them in a colander for about 30 minutes. This helps draw out excess moisture and bitterness from the eggplant. Rinse the slices and pat them dry with paper towels.

Once done, let it rest for a few minutes before serving. Garnish with fresh basil leaves if desired.