1 LG EGGPLANT, CUT INTO 1/4 SLICES
3 LG EGGS, LIGHTLY BEATEN INTO EGG WASH
SEASON TO TASTE
6 FRESH BASIL LEAVES (OPTIONAL)
4 CUPS ITALIAN BREAD CRUNBS
1/2 CUP OLIVE OIL
6 WHOLE GRAIN ITALIAN ROLLS, WARMED
1 CUP 2% MOZZARELLA, SHREDDED
2 CUPS HEATED MARINARA SAUCE
COMPLETELY COVER AND SOAK EGGPLANT SLICES IN WARM WATER FOR 1 HOUR.
REMOVE FROM WATER, PAT DRY WITH PAPER TOWEL AND DIP IN EGG WASH.
THEN COVER EACH ENTIRELY WITH BREAD CRUMBS.
DISCARD EXCESS EGG WASH AND BREAD CRUMBS.
IN A LARGE SKILLET OVER MEDIUM HEAT, ADD A LITTLE OLIVE OIL TO COAT THE BOTTOM. ADD SLICES AND COVER UNTIL THEY BEGIN TO BECOME TRANSLUCENT.
TURN EACH SLICE AND COOK COVERED UNTIL ALL IS COMPLETELY TENDER.
REMOVE FROM FRYING PAN AND PLACE ON PAPER TOWEL PLATE TO SOAK UP EXCESS OIL.
DIVIDE THREE SLICES EACH ON WARMED ITALIAN ROLLS.
LAYER A SPOON OF HOT MARINARA AND COVER WITH MOZZARELLA.
ONCE CHEESE MELTS SERVE.
COULD ALSO TOP WITH SOME FRESH BASIL.
MAKES 6 AWESOME ITALIAN SANDWICHES.
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