One of the best Eggplant Parmesan Sandwiches. You will feel like you just picked it up from a gourmet Italian deli.
Ingredients
1 Eggplant, sliced into 3/4 inch round slices
1 1/2 cups of vegan egg
1 1/2 cups of flour
1 1/2 cups of seasoned breadcrumbs
Salt and Pepper
Balsamic Glaze
Tomato Sauce
Vegan Mozzarella slices, we used miyoko
Fresh Flat Leaf Parsley
Bell Pepper Relish
Hoagie Rolls
Olive Oil
Oil for Frying
Directions
Preheat oven to 375
Season your sliced egg plant with salt and pepper
Bake in preheated oven for 15 minutes
Remove and let cool, keep oven on
Set up your dredging station
1 small bowl with flour, 1 small bowl with vegan egg and 1 small bowl with italian seasoned breadcrumbs
Heat roughly 1/2-3/4 inch thick of oil in frying pan over medium heat
Take one slice of eggplant, dredge in flour to coat
Then dip into vegan egg followed by bread crumbs Pressing into breadcrumbs to fully coat
Place into hot oil
Repeat with remaining eggplant
Fry until golden
Remove and let drain on paper towel lined plate
Prepare sandwiches
Cut your roll in half
Place rolls cut side up onto prepared baking sheet
Spread a little tomato sauce on each side
To the bottom slice add a little pepper relish
Then drizzle with balsamic glaze
Add your fried eggplant and mozzarella slices to bottom bun
Add a little more tomato sauce on top of mozzarella
Place freshly chopped parsley on top bun
Drizzle both sides with olive oil
Bake in preheated oven to 10-15 minutes
Remove from oven
Place top bun on top of bottom bun
Cut in half
Serve and enjoy!