We hosted a dinner party last night and served freshly baked baguette bread from our local baker with the meal. There was no way I was going to let it go to waste, so today I took the leftovers (bread and marinara sauce) and turned them into a fabulous parmesan sandwich with eggplant. This is such a scrumptious, meatless meal that’s fork and knife worthy!
Eggplant Parmesan Baguette
The following is compliments of This Girl’s Gotta Eat:
- Extra-virgin olive oil
- Eggplant, sliced into 1-inch rounds
- Eggs, beaten
- Grated parmesan
- Kosher salt and pepper
- Red pepper flakes
- Aged parmesan, sliced
- Fresh baguette, sliced into sandwich-size pieces
- Fresh basil leaves
Slice the eggplant and lay them in a single layer on a cooling rack. Season liberally with salt. Once the eggplant has sweated, blot them dry with a paper towel.
Preheat oven to 350.
Add a few Tbsps of oil to a large saute pan and heat over medium-high.
Beat eggs (start with 2 or 3 depending how many slices of eggplant you have, you may have to beat more) and season with salt, pepper and red pepper flakes to taste. Dip eggplant slices in egg mixture until fully coated. Then place in the hot skillet and saute until golden brown on both sides, 5-8 minutes. Place browned eggplant back on the cooling rack inside a baking sheet. Continue to dip and brown eggplant until you’ve used up all the eggplant. Transfer baking sheet with the eggplant to the oven and bake for 10 minutes. Remove from oven and place sliced cheese on top, as much as desired. Place back in the oven until cheese melts.
Meanwhile, warm marinara sauce in a saucepan over low heat, or make sauce – see recipe below.
Slice baguette in half horizontally, and vertically into sandwich-size pieces. Place in the oven for a few minutes to warm.
Remove both eggplant and baguette from the oven.
To serve, spread some marinara on pieces of warmed baguette. Top one piece of baguette with 2-3 eggplant slices and a few basil leaves. Top with another piece of sauced baguette. Enjoy with a side salad. Pictured here is baby arugula tossed with lemon juice and olive oil, and seasoned with salt and pepper.
For the marinara:
- Extra-virgin olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- Pinch of red pepper flakes
- 1 large can (28 oz) crushed tomatoes
- Handful fresh basil, chopped
- Salt and pepper to taste
In a saucepan, add a Tbsp or so of oil and heat over medium-high heat. Add the diced onion and cook for a few minutes until soft. Next add the minced garlic and a pinch of red pepper flakes, cook for another minute. Add tomatoes and basil, bring to a boil, season with salt and pepper to taste, then reduce heat, cover and simmer 10 minutes, stirring occasionally. Off heat, use an immersion blender to puree the sauce slightly.