Serves 4
50 min
Open-Faced Eggplant Parmesan Sandwiches
Recipe GLPR2d1ea2eb860bed
Golden, crispy breaded eggplant layered with marinara sauce and creamy fresh mozzarella on toasted buttered bread. This elegant open-faced sandwich combines tender roasted eggplant with melted cheese and tangy tomato sauce for a satisfying vegetarian appetizer.
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Ingredients
2 small to medium eggplants
1/2 cup all-purpose flour
2 large eggs, whisked
1 cup breadcrumbs
1 tsp Italian seasoning
1/2 tsp salt
2-4 tbsp olive oil
Focaccia or French bread, cut into 1/2-inch slices
2 tbsp butter, for bread
1 cup marinara sauce
1 log fresh mozzarella, sliced thin
Directions
Preheat your oven to 375°F and position a baking sheet on the middle rack.
Slice the eggplants lengthwise into thin rounds, approximately 1/8 inch thick.
In a shallow bowl, combine the breadcrumbs, Italian seasoning, and salt and set aside.
Place the flour in one shallow bowl and the whisked eggs in another shallow bowl. Set up your breading station with flour, eggs, and breadcrumb mixture in order.
Working with one eggplant slice at a time, coat it in flour, then dip into the egg wash, and finally dredge thoroughly in the seasoned breadcrumbs, pressing gently to adhere. Place breaded slices on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully add 3-4 breaded eggplant slices in a single layer and sauté for 2 minutes per side until golden brown. The eggplant should not be fully cooked through at this stage.
Transfer the golden eggplant slices to the prepared baking sheet. Repeat the sautéing process with remaining eggplant slices, adding additional olive oil to the skillet as needed.
Place the baking sheet in the preheated oven and bake for 20 minutes until the eggplant is tender. While baking, lightly butter both sides of each bread slice.
Arrange the buttered bread slices on a clean baking sheet. Top each slice with 2-3 slices of the roasted eggplant, depending on the size of your bread and eggplant pieces. Spread approximately 2 tablespoons of marinara sauce over the eggplant, then layer thin slices of fresh mozzarella on top. Repeat with another layer of eggplant, marinara, and mozzarella.
Return the baking sheet to the oven and bake for 10 minutes until the cheese is melted and the sandwich is warmed through.
Turn the broiler to high and broil the sandwiches for approximately 1 minute, watching closely, until the mozzarella is golden brown and slightly blistered.
Remove from the broiler and allow to cool for 1-2 minutes before serving. Enjoy warm.
