oil-free, crispy, tangy, and super satisfying eggplant parmesan sandwiches so delicious and easy that you will never want to order out again! These are “fried” in the air fryer but you can easily broil them in a normal oven or on the stovetop with a little oil.
Ingredients:
2 medium eggplants
1 tbs Italian seasoning mix
1 tbs crushed red pepper (adjust to taste)
3 tbs corn starch
½ cup milk (can substitute water)
¾ cup panko (bread crumbs)
finely grated parmesan cheese
1 cup marinara sauce, heated
1 tbs olive oil
Ciabatta rolls or any crunchy bread
Arugula leaves Optional – fresh basil, pesto, @traderjoes Calabrian chili peppers, mozzarella cheese
Process:
1 Cut eggplant into roughly 1/2″ slices and sprinkle salt over it. Let sit for 15 min and brush off salt with your hands
2 In a shallow plate, whisk together milk, ½ tbs Italian seasoning, ½ tbs crushed red pepper, corn starch, and salt/pepper to taste. Consistency of the mixture should not be too thin
3 In another shallow plate, mix panko, remaining Italian seasoning and crushed red pepper, and salt/pepper to taste
4 Dip the eggplant slices in the batter and then coat evenly with the panko mixture
5 Preheat the Air Fryer to 350F and cook eggplant for about 10 min or until crispy
6 Remove eggplant and top with cheese(s) and cook again for 2 min until cheese is bubbly
7 Brush the insides of the bread with olive oil and lightly toast
8 Assemble the sandwich – On the bottom bread, spread warmed marinara sauce, top with 2-3 eggplant slices, and add arugula/fresh basil. Spread pesto and Calabrian chili peppers on the inside of the top bread and then place on top of the sandwich. Enjoy!
Tags: Italian