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Prep Time: 30 mins
Cook Time: 75 mins
Servings: 6

Eggplant Parmigiana Sandwich

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53
Lunch
Comfort Food
Buns

Ingredients

  • 1 Package of Villaggio® Toscana Extra Soft Hamburger Buns
  • 2 Villaggio® Toscana Extra Soft Hamburger Buns, toasted
  • 1 large 3lb (1.5kg) Eggplant
  • 2 tbsp (30g) Garlic Salt
  • 1 cup (250g) Flour
  • 2 Eggs, whisked
  • 4 tbsp (60g) grated Parmesan Cheese
  • 1 tbsp (15g) Crushed Red Pepper Flakes
  • 1 tsp (5g) Garlic Powder
  • 1 tsp (5g) Onion Powder
  • 1 tsp (5g) Dried Rosemary
  • 1 tsp (5g) Dried Oregano
  • 1/2 tsp (2.5g) Dried Basil
  • Fresh Ground Black Pepper
  • Olive Oil, for frying
  • 2 3/4 cups (650g) Marinara Sauce
  • 12 oz (340g) Mozzarella Ball, sliced
  • 6 1/2 oz (180g) Provolone Cheese, sliced
  • 1/2 cup (125g) crated Parmesan Cheese
  • 1 tbsp (15g) crushed Red Pepper Flakes
  • 1 cup (250g) fresh Basil Leaves

Directions

  1. Preheat oven to at 375°F (190°C)
  2. Slice the Eggplant into 1/2 (1.25cm) rounds
  3. Sprinkle both sides of the eggplant slices with garlic salt and allow to sit for 20-30 minutes
  4. Remove 2 hamburger buns and toast until browned and firm, then pulse in a food processor for about 1 minute and transfer to a shallow dish/rimmed plate
  5. Stir in parmesan, red pepper flakes, garlic powder, onion powder, rosemary, oregano, basil and freshly ground black pepper, until combined
  6. Place flour into another shallow dish/rimmed plate
  7. Place whisked eggs into another shallow bowl/rimmed plate
  8. Drain off any liquid that has formed on the surface of the eggplant
  9. Dip each slice of eggplant into the flour, then into the egg, and then into the breadcrumb mixture, shaking off excess in between each step
  10. Lay on a wire rack, placed in a baking tray
  11. Heat up olive oil in a large non-stick frying pan over medium heat
  12. Cook in batches for about 4-5 minutes, per side, until golden brown and crispy
  13. Transfer to a wire rack, placed into a baking tray
  14. Spread marinara sauce over the bottom half of each hamburger bun, layer with slices of eggplant, then, add about more marinara sauce, and top with mozzarella and provolone
  15. Place onto a sheet pan and bake at 375°F (190°C) for a few minutes until the cheese melts
  16. Remove from the oven, then sprinkle with crushed red pepper flakes and fresh basil.
  17. Cap the sandwich with the top half of the hamburger bun