http://teriskitchen.comEggplant Parmesan Sandwiches
http://teriskitchen.com/sandwiches-recipes/eggplant-parmesan-sandwiches.htmlMakes 4 sandwiches
When I have leftovers of my Light and Easy Eggplant Parmesan, which is in the similar and related recipes, I happily turn them into sandwiches for a quick and delicious dinner later in the week. However, I also make it from scratch just to use in sandwiches, cutting down on the amount of eggplant and the other ingredients as needed. Even made from scratch, it is an easy and relatively quick preparation. Since the eggplant is equally good warm or at room temperature, it can be made several hours ahead and set aside until making sandwiches and serving.
Ingredients
Eggplant
- 1 large eggplant, sliced into 1/4 to 1/2-inch slices
- Olive oil
- 1 tablespoon dried oregano
- Salt and pepper to taste
- About 1/2 pound fresh tomatoes, chopped (see notes below)
- 3 large cloves garlic, minced
- 3 ounces mozzarella cheese, grated
- 1/4 cup freshly grated Parmesan cheese
- 4 medium-sized crusty rolls or 8 slices dense Italian bread
- Sliced cheese, such as extra sharp provolone or asiago (optional)
- Hot pickled peppers (optional garnish)
Brush the eggplant slices with olive oil. Sprinkle with some of the oregano, salt and pepper to taste. Place on baking sheet in single layers and place about 6 inches under hot broiler. Broil on one side until browned and tender. (If the eggplant gets too brown before getting tender, flip the slices to brown the other side. However, browning of both sides is not necessary.) Brown the remaining slices in the same manner.
When the eggplant is done, preheat oven to 400° F. Lightly grease a 9x9x2-inch or similar size casserole dish with olive oil or olive oil spray. Spread just enough of the tomatoes in the bottom to cover lightly. Add a single layer of the eggplant slices. Top with a light layer of tomatoes. Sprinkle with some of the minced garlic and a little more oregano. Top with some of the mozzarella and Parmesan cheeses. Continue the process, ending with cheeses on top. Cover with foil and bake for about 30 minutes depending on number of layers, or until hot and bubbly. Uncover and bake an additional 5 minutes if more browning is desired. Remove from oven and let set about 10 minutes to cool slightly, longer for room temperature.
If using rolls, slice them horizontally. If desired, lightly toast the rolls or bread. Place eggplant on the bottom halves. Put sliced cheese on top and, if desired, place under a broiler just long enough to melt the cheese. Garnish with the optional hot peppers, top with the other roll or bread, and serve immediately.
Notes: The amount of tomatoes needed depends on the sizes of the eggplant and casserole dish, both of which will determine the number of layers you will have. It is a good idea to have extra tomatoes in case you need more.