Spice up your night with this super delicious Eggplant Parmesan Sandwich with Kale that is sure to be a crowd favorite.
Servings: 4
Prep Time: 45 minutesminutes
Cook Time: 1 hourhour5 minutesminutes
Total Time: 1 hourhour50 minutesminutes
Ingredients
For the Marinara:
1small diced yellow onion
2finely minced cloves of garlic
1teaspoonof olive oil
28-ouncecan of Hunt’s® Diced Tomatoes, undrained
1teaspoonof dry oregano
2teaspoonsof dry basil
Kosher salt and fresh cracked pepper to taste
For the Eggplant:
1egg plant sliced 1/2” inch thick, do not peel
1egg
1cupof milk
2cupsof bread crumbs
1 1/2cupsof grated Parmesan cheese
1cupof canola oil
1loaf of ciabatta bread cut in half
2ouncesof melted unsalted butter
1cupof shredded mozzarella
8 to 10kale leaves
Kosher salt and fresh cracked pepper to taste
Instructions
Preheat the oven to 375°.
For the Marinara: In a large pot on high heat add in the olive oil and sauté the onions and garlic for 6 to 8 minutes.
Next, add in the tomatoes, oregano and basil and stew over low heat for 30 minutes. Season with salt and pepper.
For the Egg Plant: In a large bowl whisk together the egg and milk and set aside.
In a separate large bowl mix together the bread crumbs, ½ cup of bread crumbs, salt and pepper and set aside.
Next, dip 1 egg plant slice into the egg/milk mixture making sure it is submerged and then transfer it to the bread crumbs bowl and cover it completely in the crumbs and then set on a sheet pan lined with parchment paper until all of the eggplant slices have been breaded.
Pour the canola oil into a large frying pan over medium-high heat and fry each of the eggplant slices on each side until golden brown, about 2 minutes on each side then set them on a separate sheet pan lined with parchment paper
Once they are browned sprinkle on some shredded mozzarella cheese followed up by adding on 2 to 4 ounces of the marinara sauce.
Top the eggplant off with some more mozzarella cheese and the remaining Parmesan cheese. Repeat the process until the eggplant slices have been covered.
Bake them in the eggplant pan in the oven for 10 to 12 minutes or until the cheese has completely melted and lightly browned.
Next, place the sliced ciabatta bread slice side up on a sheet pan lined with parchment paper, brush with the melted butter and bake in the oven on 375° for 10 to 12 minutes or until toasted and lightly browned.
To Plate: Place the kale leaves on the toasted bottom of the ciabatta bread and layer on the eggplant parmesan. Place on the top of the toasted ciabatta bread and slice.