Here’s how to take the beautiful friend eggplant Milanese cutlets from the last video and make a perfect eggplant parmesan sandwich. Another amazing vegetarian recipe.
3 Eggplant Cutlets (fried eggplant sandwich)
A loaf of Good Italian Bread
1 Ball of fresh Mozzarella, sliced thin
1/2 Cup of Weekday Sauce
Grated Parmigiano Reggiano
Cut the bread approximately the same length as the eggplant cutlets. Wrap the bread in foil and warm it in a 450-degree oven. Also, make sure the weekday sauce or whatever sauce you are using is hot.
When you have all your sandwich ingredients ready, this is how I assemble the sandwich.
One eggplant cutlet on the bottom piece of bread followed by a spoonful of tomato sauce, a sprinkle of grated parm, and a few fresh basil leaves. Then add another cutlet and repeat that process. The final cutlet goes on top but instead of adding the sauce, we are going to add 3-4 thin slices of the mozzarella and another sprinkle of parm and then popping the whole thing under the broiler until the cheese is bubbly and melted. Then get it out of the oven and place a final spoonful of the sauce, a few more basil leaves, and then close up the sandwich. Forgetaboutit.
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