If you like eggplant parmigiana, you’ll love these open-face sandwiches. For the best flavor, make the tomato sauce and bread crumbs yourself.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 475°F. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread bread crumbs in another shallow bowl.
Step 2
Lightly oil a rimmed baking sheet. Dip eggplant rounds in egg, letting excess drip back into bowl, then dredge in bread crumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning slices) until golden and tender, 15 to 20 minutes.
Step 3
Meanwhile, split bread lengthwise, and place halves, cut sides up, on another baking sheet; press gently in centers of each bread half to create a well.
Step 4
Layer both bread halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes. To serve, cut into 4 pieces.
Breading Made Easy
Step 5
Rather than being fried on the stove, the breaded eggplant slices are baked to a golden crust in the oven, with much less cleanup. When breading, dip one or two slices at a time in the egg, then allow the excess to drip back into bowl before coating completely with bread crumbs.
