Deliciously crispy eggplant, topped with sun-dried tomatoes fresh buffalo mozzarella, sandwiched between a bun. I prefer mine with a little dollop of cesar dressing. You may prefer yours with ranch or fresh marinara. The eggplant can be made with gluten free bread crumbs and eaten on it’s own without a bun for a lighter and gluten free option. You decide, but either way, it will be delicious.
Eggplant Parma Sandwich
Ingredients
- 1 Large Eggplant Cut Into Half Inch Rounds
- 1 1/2 Cup Italian Seasoned Panko Bread Crumbs
- 1/2 Cup Parmesan cheese Finely Grated
- 1/3 Cup Sun-dried Tomatoes Marinated in Olive Oil (Approx. 3 Per Sandwich)
- Fresh Basil For Garnish
- Enough olive oil To Brush Both Sides of Each Round
- Hamburger Buns or Rolls
Instructions
- Cut the eggplant into 1/2 inch rounds. Brush each with olive oil, coating both sides. Next, press the eggplant into the bread crumbs, covering both sides in the crumbs.
- Place the breadcrumb coated eggplant rounds onto a baking sheet or dish and top with parmesan cheese.
- Bake at 350 degrees for about 20 minutes or until golden brown on top.
- Top with cheese and sundried tomatoes, then return to the oven for a few minutes to melt the cheese. Once removed from the oven after melting, garnish with fresh basil.
- Dress up your sandwich as you choose with fresh marinara sauce, ranch or cesar dressing and enjoy!