Eggplant Sandwich

Eggplant Sandwich

By Chef Anne-Marie Published: November 26, 2013

• Yield: 1 Servings
• Cook: 30 mins

Can be served hot or cold, by themselves or with bread and ammoglio sauce.

Ingredients

• 1 Large Eggplant partially peeled, cut in 1/4 to 1/2 slices
• Medium Thickness Provolone Cheese Sliced
• Medium Thickness Mortadella Ham Sliced
• 2 eggs beaten
• 2 Cups Breadcrumbs
• Extra Virgin Olive Oil

Instructions

1. Layer slice of eggplant, cheese, meat and another slice of eggplant to form a sandwich.
   
2. Dip in egg wash, then breadcrumbs to coat.
   
3. Place sandwich on foil or parchment lined baking pan with sides that has been lightly coated with olive oil.
   
4. Drizzle a little oil on top of each sandwich.
   
5. Bake at 350 for 30 minutes or until desired tenderness.
   
6. Flip sandwiches half way through cooking.
   

• Cuisine: Italian
• Course: Entrée
• Skill Level: Beginner