Eggplant Parmesan Sandwiches

by Eileen's Cuisine

These were created out of necessity when I received an unexpected eggplant from my food co-op. They are not really quick, not really easy, but the ingredients list is short and the payoff is spectacular!

1 8-10" eggplant (even and narrow for uniform slices if you can manage it)
3 eggs
1 c. Italian seasoned breadcrumbs
Canola Oil

1 small can of tomato sauce
1 tsp. Italian seasoning
1/4 tsp. garlic powder

1 c. Mozzarella Cheese (shredded)
1/4 c. grated Parmesan cheese
4 Hoagie rolls

Wash the eggplant and cut and discard the stem. Slice the eggplant thinly and place in a large bowl of cold water to soak for 20 minutes. This is supposed to cut the acid and keep your mouth from itching so much if you're sensitive to eggplant like I am. Put a bowl on top of the eggplant and fill it with cold water to hold them down as they will all float to the top otherwise.

In the meantime, crack the eggs into a gallon ziplock bag. Scramble them with your hand through the bag and zip it closed for now.

Drain the eggplant after 20 minutes and rinse. Dry them on a several layered paper towels and drop them into the ziplock bag of eggs. In an electric skillet, set the heat to 350, or in a regular skillet, to around medium/medium high and pour enough canola oil to cover the entire surface without creating much depth. While the oil heats, toss the eggplant around in the eggs in the sealed bag, coating them with the egg. Pour some breadcrumbs into a bowl and one by one, place the eggplant slices into the crumbs, jiggling the bowl to coat the slice. Flip the slice if necessary. Then place each piece carefully into the hot oil to avoid splashing yourself. Cook until browned, checking frequently, then turn with a fork and cook until brown. Remove from oil and place on a plate layered with paper towels to drain the excess oil.

In a pot, combine the can of tomato sauce with the Italian seasoning and garlic powder. Heat through. (Feel free to use your favorite jarred sauce. The can is simple because it is the perfect small amount for four sandwiches).

Preheat the oven for 350 degrees. Lightly spray a cookie sheet with cooking spray and open your hoagie rolls face up on it. Layer a row of eggplant (5-6 slices), then a slathering of sauce, a sprinkling of parmesan and some of the mozzerella. Repeat for a second layer on all four sandwiches. Bake until the mozzerella is melted, about 10 minutes. Put the roll tops on, slice in half and enjoy!