Eggplant Parmesan Sandwich

Ingredients

• Ciabatta bread (2 rolls, halved)
• Olive oil (1/2 cup, for frying)
• Salt (to taste)
• Black pepper (to taste)
• Fresh basil leaves (1/2 cup, for topping)
• Mozzarella cheese (1 1/2 cups, shredded)
• Marinara sauce (1 cup, homemade or store-bought)
• Parmesan cheese (1/2 cup, grated)
• Breadcrumbs (1 cup, preferably italian-style)
• Eggs (2, beaten)
• Eggplant (1 large, sliced into 1/2-inch rounds)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplant into 1/2-inch rounds and arrange them on a baking sheet. Generously sprinkle with salt and let them sit for 10 minutes to draw out excess moisture. Rinse the slices under cold water and pat them dry with paper towels.
3. In a shallow bowl, beat the eggs with a pinch of salt and black pepper. In a separate shallow bowl, combine the breadcrumbs with grated Parmesan cheese.
4. Dip each eggplant slice into the beaten eggs, allowing any excess to drip off, then coat thoroughly with the breadcrumb mixture.
5. In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.
6. Spread a generous layer of marinara sauce on the bottom half of each ciabatta roll.
7. Layer the crispy fried eggplant slices on top of the marinara sauce.
8. Sprinkle shredded mozzarella cheese evenly over the eggplant slices and top with fresh basil leaves for a burst of flavor.
9. Place the top half of the ciabatta roll on the sandwich, pressing down gently to meld the flavors.
10. Arrange the sandwiches on a baking sheet and bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
11. Serve hot and enjoy this delightful combination of crispy, cheesy, and saucy goodness!