Thursday, October 14, 2010

Italian Eggplant Sandwiches

From a friend :)

1 eggplant
1/2 cup milk
1 egg
Salt to taste
1/2 cup flour
1 cup Italian-style bread crumbs
4 sub rolls, sliced
1/2-1 cup marinara sauce (we use fresh tomatoes and some italian seasoning and cook it a bit to make a tomatoe sauce)

• Preheat the oven to 400 degrees F. Peel and cut the eggplant into 1/4-inch slices and set aside.
• Combine the milk and egg and a pinch of salt (if desired) and mix well. Set up a breading station with one bowl for each: flour, egg mixture, and bread crumbs. Dredge the eggplant in flour and shake off the excess. Submerge the eggplant in the egg mixture, shake off the excess, then coat evenly with bread crumbs. Place the eggplant in a single layer on a lightly greased baking sheet. Bake, uncovered, for 15 to 20 minutes, or until the eggplant is crisp on the outside and tender inside.
• Place the eggplant slices on the sub rolls, top with marinara sauce, and serve immediately.

We also just cause we love gooey melted cheese is add some either fresh real natuaral mozzeralla on top or provolone or whatever cheese!!! We like the mozzerella best it comes in a ball shape and is kinda wet--you dont need much!

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