Are you ready to elevate your lunch game with a mouthwatering twist on a classic Italian dish? Our Open Faced Eggplant Parmesan Sandwich is not only a feast for the eyes but also a delightful explosion of flavors that will leave you craving more! This quick and easy recipe, taking just 45 minutes from prep to plate, combines perfectly roasted eggplant, rich marinara sauce, and gooey melted cheese, all served atop crusty bread. Whether you're a vegetarian looking for a satisfying meal or simply in search of a new favorite sandwich, this recipe is sure to impress. Dive into our article to discover how to create this deliciously cheesy masterpiece at home!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1 medium eggplant, sliced
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 slices of crusty bread
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the eggplant and toasting the bread.
- Slice the medium eggplant into 1/2-inch thick rounds. Sprinkle both sides of the slices with salt and let them sit for about 10 minutes. This process helps to draw out excess moisture and bitterness from the eggplant.
- After 10 minutes, rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the eggplant slices in a single layer. Cook for about 4-5 minutes on each side until they are golden brown and tender. If necessary, cook the eggplant in batches to avoid overcrowding the pan.
- Once the eggplant is cooked, remove it from the skillet and set it aside on a paper towel-lined plate to absorb any excess oil.
- In the same skillet, add a bit more olive oil if needed, and toast the slices of crusty bread for about 2-3 minutes on each side until they are golden and crispy. Remove the bread from the skillet and place it on a baking sheet.
- Spread 1/2 cup of marinara sauce evenly over each slice of toasted bread.
- Layer the cooked eggplant slices on top of the marinara sauce, placing them evenly over each slice of bread.
- Sprinkle 1/2 cup of shredded mozzarella cheese over the eggplant on each sandwich, followed by 2 tablespoons of grated Parmesan cheese.
- Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
- Once baked, remove the sandwiches from the oven and let them cool for a minute.
- Drizzle a little olive oil over the top and season with salt and pepper to taste.
- Slice the open-faced eggplant Parmesan sandwiches in half if desired and serve warm. Enjoy your delicious Italian-inspired meal!
Tips
- Choose the Right Eggplant: Look for medium-sized eggplants that are firm and glossy. Smaller eggplants tend to be less bitter and have fewer seeds, making them ideal for this recipe.
- Salt the Eggplant: Don’t skip the salting step! This crucial technique helps to draw out moisture and bitterness, resulting in a perfectly tender eggplant.
- Batch Cooking: If your skillet is small, cook the eggplant in batches. Overcrowding the pan can lead to steaming instead of browning, which affects the texture.
- Customize Your Toppings: Feel free to get creative! Add sliced tomatoes, fresh basil, or even a drizzle of balsamic glaze for an extra layer of flavor.
- Perfectly Toasted Bread: For an extra crunch, use a good quality crusty bread like ciabatta or sourdough, and make sure to toast it until golden brown before adding the toppings.
- Watch the Cheese: Keep an eye on the sandwiches while they bake. You want the cheese to be perfectly melted and bubbly, but not burnt!
- Serve with a Side: Pair your open-faced sandwiches with a simple salad or roasted vegetables for a complete meal that’s both satisfying and nutritious.
Nutrition Facts
Calories: 455kcal
Carbohydrates: 40g
Protein: 26g
Fat: g
Saturated Fat: 11g
Cholesterol: 55mg
