Recipe courtesy of Alex Guarnaschelli
Eggplant Parmigiana Sandwich
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- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 467
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 19 g
- Sugar
- 25 g
- Protein
- 19 g
- Cholesterol
- 31 mg
- Sodium
- 1593 mg
Use your leftover eggplant Parmesan for this great sandwich. In fact, any leftover “Italian Night” dishes would fit nicely here: chicken parmesan, meatballs, lasagna, penne a la vodka … even gnocchi carbonara… This is essentially simple garlic bread, toasty and warm, that houses the eggplant. The basil leaves offer freshness and insulate the bread from sogginess.
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 467
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 19 g
- Sugar
- 25 g
- Protein
- 19 g
- Cholesterol
- 31 mg
- Sodium
- 1593 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Heat the eggplant: Cut each piece of chilled eggplant Parmigiana crosswise into four 1-inch-thick slabs and shingle them slightly so they are just about the length of the rolls. Carefully transfer with a spatula to a parchment-lined sheet pan. Cover with foil. Place in the oven to slowly heat the eggplant until hot in the center, 25 to 30 minutes.
- Get ready. Meanwhile, in a medium skillet, warm the oil over medium heat. Add the shallots and cook, stirring, until beginning to soften, about 1 minute. Add the grated garlic, then the garlic powder and a generous pinch of salt. Cook, stirring frequently, until the shallots are tender, 5 to 6 minutes. Remove from heat.
- Prepare the rolls: Arrange the rolls cut-side up in a single layer on a baking sheet. Spread one-quarter of the garlic spread down the length of each bottom roll. (Reserve the pan used to cook the spread.) Top each bottom roll with 2 slices of mozzarella to cover the shallots. Place in the oven to bake so the cheese melts and the bread gets toasty, 8 to 10 minutes.
- Meanwhile, add the balsamic to the reserved pan and cook over medium heat to reduce slightly, about 5 minutes.
- Assemble: Remove the warmed eggplant parm and toasted rolls from the oven. Divvy up the eggplant parm onto the cheese-topped bottom rolls, then sprinkle with the pecorino and drizzle with reduced balsamic. Arrange a layer of basil leaves on the top rolls, then place them on the bottom rolls and slice sandwiches in half with a serrated knife. Serve.
