An Eggplant Parmesan Sandwich

Posted by Vanessa in Cooking, February 2, 2011

I’m not sure what’s gotten into me this month.  (Well, I guess it all did start here.)  I’ve went from someone who barely put a thought to lunches, we’d usually have leftovers or something pretty blah like mac & cheese or pb & j’s, to making things like this for me and my little birds.  Like we actually have a legitimate lunch, something created and not reheated.  I like it.  It’s nice to eat something fresh and new and I love finding these delicious recipes that really don’t take long to prepare.  And, the little ones loved this too.  We ate up every bit, and it always makes me happy when they like what I make too.

All the Eggplant Parmesan I’ve ever had has been really heavy, a meal that was hard to even finish.  But this sandwich is different.  It was light and delicious and I felt great afterwards, not like I needed a nap right away.  We will absolutely be having this one again.

Eggplant Parmesan Heros

recipe from Better Homes and Gardens magazine, February 2011 edition
  • Ready in 0 Minute.
  • Makes: 4 Servings
  • 1 medium eggplant (about 1 pound)
  • 1 cup bottled marinara sauce
  • 1 cup seasoned croutons, crushed
  • 1/3 cup shredded Parmesan cheese
  • 4 hero or hoagie buns, split
  • Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray. Peel eggplant and cut into 1/4-inch slices.
  • Place marinara in a shallow dish. In a second shallow dish, add croutons and half the cheese and stir to combine. Dip eggplant in marinara then crouton mixture; press to coat. Place eggplant on prepared baking sheet. Lightly coat with cooking spray. Bake 15 minutes or until breading is browned and eggplant is tender. Remove from oven.
  • On baking sheet, toast buns for 2 minutes or until lightly toasted. Meanwhile, transfer remaining marinara to small bowl, microwave for 30 seconds. Place eggplant on toasted buns, top with marinara and remaining cheese. Serve immediately.

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