Eggplant Parmesan Sandwiches (from leftovers or scratch)
Make in any amount needed
When I have leftovers of my light and easy version of Eggplant Parmesan, I happily turn them into sandwiches for a quick and delicious casual dinner later in the week. However, I also make the eggplant just to use in sandwiches, cutting down on the amount of each ingredient as needed. Therefore, I have posted the original recipe, which can easily be reduced to make any amount desired. Made from scratch, it is still a quick preparation. Since it is equally good warm or at room temperature, it can be made several hours ahead and set aside until making sandwiches and serving.
- 2 large eggplants, sliced into 1/4 to 1/2 inch slices
- Olive oil
- 3 tablespoons dried oregano
- Salt and pepper to taste
- 1 pound fresh or canned tomatoes, chopped
- 4 large cloves garlic, minced
- 4 ounces mozzarella cheese, grated
- 1/4 cup freshly grated Parmesan cheese
- Crusty rolls or 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 13x9x2-inch 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. (Each layer of tomatoes should be sprinkled with a little salt and pepper, unless you are using canned tomatoes with salt.) Cover with foil and bake for about 30 minutes 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.
Slice the rolls horizontally. If desired, toast the cut sides, or both sides of the bread. Place eggplant on the bottom halves. Put sliced cheese on top. (The cheese can be eaten as is or, if preferred, melted under a hot broiler.) Garnish with the optional hot peppers, top with the other roll or bread, and serve immediately.