Eggplant Parmigiana Sandwich
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 467
- Total Fat
- 18
- Saturated Fat
- 7
- Carbohydrates
- 63
- Dietary Fiber
- 19
- Sugar
- 25
- Protein
- 19
- Cholesterol
- 31
- Sodium
- 1593
- Total: 55 min
- Active: 25 min
Ingredients
4 pieces (4 by 3 inches) chilled leftover eggplant Parmigiana
2 tablespoons extra-virgin olive oil
2 medium shallots, cut into thin rounds
1 tablespoon garlic powder
2 large cloves garlic, grated
Kosher salt
4 seeded hero rolls (about 6 inches long), split lengthwise and not hinged
8 thin slices low-moisture mozzarella
1/4 cup balsamic vinegar
1/4 cup finely grated pecorino
10 sprigs basil, stemmed
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.