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Eggplant Parmesan Sandwiches

Joanne Ozug
  • 2018 minutes
  • Serves 6

INGREDIENTS

2

medium eggplants (about 2.5 lbs)

1 cup

flour

3 cups

panko bread crumbs

1 tsp

dried oregano

1 tsp

garlic powder

4

eggs

olive oil, for frying

salt

pepper

6

ciabatta rolls

1 cup

grated parmigiano reggiano cheese

1 cup

marinara sauce

1 lb

ball of fresh mozzarella, sliced thinly

olive oil, for drizzling

fresh basil leaves

salt

pepper