Deconstructed Eggplant Parmesan Sandwich Recipes

Steps:

• Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside.
• Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
• Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes.
• Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.

Steps:

• Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
• Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
• Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
• While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
• Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.

Steps:

• Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F (or as high as your oven will go). Position a wire rack over a second baking sheet, spray with nonstick spray, and set aside.
• For the eggplant: Peel the eggplant and cut crosswise into 1/2-inch-thick medallions. Mix the panko and Parmesan together in a shallow dish and season with salt and pepper. In a separate shallow dish, beat the eggs. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
• Carefully remove the hot baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices, panko-side down onto the oiled baking sheet. Sprinkle the unbreaded side with salt. Put immediately back on the bottom rack of the oven and bake until the breaded bottoms are golden brown, 15 to 20 minutes. Remove eggplant from oven and flip over so the golden breaded side is facing up.
• For the sandwich: Slice the rolls in half horizontally, keeping them all attached. Spread the bottom of the rolls with the tomato pesto and place on a baking tray.
• Heat the butter in a small pan over medium-low heat. Add the garlic and a pinch of salt and cook, stirring, at a low simmer so that the garlic infuses the butter, about 5 minutes. If the garlic starts to brown too quickly, lower the heat. Set aside.
• Layer half of the mozzarella on top of the pesto, then the eggplant, then the remaining mozzarella. Place the top of the rolls back on the sandwich. Brush the tops with the garlic butter. Bake the sliders in the oven until the cheese is melted and the bread is slightly toasted, 10 to 12 minutes.
• For the sauce: In a saucepan, add the vodka sauce and heat over medium- to medium-low heat until warm. Whisk in the Calabrian chiles and cream. Set aside.
• Remove the rolls from the oven and brush with more garlic butter. Cut into small sliders and serve with the vodka sauce alongside for dipping.

Steps:

• Preheat the oven to 300 degrees F.
• Line a rimmed baking sheet with parchment paper and arrange the tomatoes in a single layer on it. Drizzle with oil and season with salt and pepper. Bake until the tomatoes have decreased in size and look slightly dry, 1 to 1 1/2 hours.
• Raise the oven temperature to 350 degrees F. Grease a bundt pan with cooking spray.
• Arrange the dough in the prepared pan so the ends touch each other, then pinch the ends together so the dough makes one large ring. Using a knife, make a few slices in the top of the dough. Bake until the bread is golden brown and the internal temperature reaches 200 degrees F, 25 to 30 minutes. Let cool 5 minutes, then remove the bread to a wire rack to cool completely.
• To set up the 3-step breading process, gather 3 medium shallow bowls or plates. In the first, add the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the second, add the eggs and 2 tablespoons of water and whisk well. In the third, add the breadcrumbs, Parmesan and oregano and stir to combine.
• Pat the eggplant dry with paper towels. Dredge one round in the flour, shaking off any excess. Now, using your other hand (keeping one hand dry and one hand wet), dip into the egg mixture to coat completely. Finally, dredge in the breadcrumb mixture and coat completely. Set on a parchment-lined baking sheet and repeat the process with the remaining eggplant.
• Add 1/2 inch of vegetable oil to a 12-inch heavy-bottomed skillet, set over medium-high heat and heat to 375 degrees F. In batches, fry the eggplant until golden brown, 1 to 2 minutes per side. Transfer to paper towels to dry.
• Slice the bread ring horizontally to build your giant sandwich. Layer on the mozzarella, pepperoni, eggplant, roasted red pepper, oven-roasted tomatoes and banana peppers. Carefully slice the sandwich into 8 pieces and enjoy! Or wrap in foil and bring to tailgate.

Steps:

• Preheat oven to 400 degrees. Have two racks set up in the oven.
• Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
• Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes.
• Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
• Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad.
• Preheat oven to 400 degrees. Have two racks set up in the oven.
• Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
• Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes.
• Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
• Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad.

Steps:

• To prepare the eggplant, sprinkle with about 1/2 teaspoon salt and let stand, in a colander, about 20 minutes; drain, pat dry, and season with salt and pepper.
• Heat some of the oil in a large skillet, over medium high heat, and cook eggplant, undisturbed, until golden, about 4 minutes; flip and cook an additional 3 to 4 minutes (you'll need to do this in a single layer and in batches).
• Drain eggplant on paper toweling; repeat until all the eggplant is cooked.
• Turn heat down to medium, add 3 tablespoons of oil and add 4 garlic cloves; cook until golden, about 2 minutes.
• Add tomatoes and oregano; cook, breaking up the tomatoes, until they start form a sauce, about 15 minutes.
• Add basil and 4 tablespoons Parmesan; simmer 5 minutes more.
• Meanwhile, heat a small skillet, over medium heat, add 1 tablespoon oil, mince the remaining garlic and add to the skillet, along with the bread crumbs; toast, stirring, until bread crumbs just start to brown, about 2 minutes.
• Remove from heat and stir in 1 tablespoon Parmesan; season with a pinch of salt.
• To serve, arrange eggplant on a large platter and spoon dollops of ricotta over, then top with sauce; scatter bread crumb mixture over sauce, top with mozzarella and garnish with basil leaves, then drizzle with oil.