VEGAN EGGPLANT PARM SANDWICHES
Make and share this Vegan Eggplant Parm Sandwiches recipe from Food.com.
Provided by Megannnnnnnn
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Peel and cut the eggplant into 1/4-inch slices and set aside.
- Combine the soy milk and egg replacer and a pinch of salt (if desired) and mix well. Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumbs. Dredge the eggplant in flour and shake off the excess. Submerge the eggplant in the egg replacer mixture, shake off the excess, then coat evenly with bread crumbs. Place the eggplant in a single layer on a lightly greased baking sheet. Bake, uncovered, for 15 to 20 minutes, or until the eggplant is crisp on the outside and tender inside.
- Place the eggplant slices on the sub rolls, top with marinara sauce, and serve immediately.
Nutrition Facts : Calories 263.4, Fat 4.1, SaturatedFat 0.7, Cholesterol 0.3, Sodium 558.2, Carbohydrate 49, Fiber 8.6, Sugar 10.9, Protein 9.9
EGGPLANT PARMIGIANA SANDWICH
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Slice the eggplant crosswise about 1/4 to 3/8-inch thick - make slices as consistent as possible. If the base of the eggplant is very large, cut it in half lengthwise. Soak the sliced eggplant in a large bowl of warm, salted water for 1 to 2 hours. Make sure the eggplant is completely submerged in the salt water.
- Scramble the 3 eggs with salt and pepper to make an egg wash. Remove eggplant slices from the salt bath, shake off excess moisture, and dip into egg wash. Then dip the eggplant slices, 1 at a time, into a flat plate filled with seasoned bread crumbs, covering all surfaces, and set aside. Continue breading the eggplant until all slices are done. Discard excess egg wash and bread crumbs.
- In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up. (Add more oil as necessary during cooking.)
- Add the breaded eggplant slices to the pan, cover and cook until you begin to see the eggplant become translucent, about 5 minutes. If it begins to burn, lower heat and allow it to cook slowly. Using a large spatula, turn eggplant onto the other side and cook 1 to 2 more minutes with the lid on until eggplant is completely tender.
- When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil.
- Place 2 or 3 eggplant slices onto warmed Italian roll, top with shredded mozzarella cheese, then warm marinara sauce. Enjoy!
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