Eggplant Parmigiana Sandwich

Directions

• Breading the Eggplant
• Prepare the eggplant: Start by slicing the eggplant into rounds about 1 cm thick.
• Three-step breading process: Prepare three bowls. In the first, place all-purpose flour. In the second, beat the eggs. In the third, mix the panko breadcrumbs with dried oregano.
• Dip each slice of eggplant: First, coat in the flour, then dip into the beaten eggs, and finally coat in the panko-oregano mixture. This ensures a perfectly crispy texture after frying.
• Fry the eggplant: In a large skillet, heat a layer of neutral oil (vegetable or avocado) over medium heat. Once the oil is hot, add the eggplant slices and fry them for about 3 to 4 minutes per side, until golden and crispy.
• Drain and season: Once the slices are golden, remove them from the skillet and drain them on paper towels. Immediately sprinkle with fleur de sel to enhance the flavors.
• Assembling the Sandwich
• Grill the bread: Take the ciabatta bread (either one large loaf or individual rolls), slice it in half, and grill until golden and crispy.
• Rub with garlic: Once grilled, cut a garlic clove in half and gently rub it over the surface of each slice of warm bread to infuse it with a subtle garlic flavor.
• Add the marinara sauce: Spread about 3 tablespoons of marinara sauce on each slice of bread, ensuring it’s evenly covered for a balanced taste in every bite.
• Layer the ingredients:
• On one slice of bread, start by layering the crispy eggplant.
• Add a few slices of fresh mozzarella for a creamy, melty texture.
• Sprinkle a few fresh basil leaves for aromatic flavor.
• Finally, add a handful of arugula for a slightly peppery and fresh note.
• Assemble the sandwich: Close it with the other slice of bread, press lightly to bring everything together.
• Enjoyment
• Serve immediately while the sandwich is still warm.
• Enjoy!