Over the course of the last decade (!), I've come to realize that opinions towards eggplant are pretty diverse. Even those who aren't fans of eggplant can agree on one thing: eggplant parmesan is the greatest, especially when it's at its most eggplant-y. This is something that everyone can get behind. Some people think that it is the very best, particularly when it has the strongest flavor of eggplant. But I'm the one who can't make up my mind about how I feel about it. It just doesn't make sense to me to take gorgeous eggplant coins, coat them in batter, and deep-fry them to a flavorful, golden crisp before smothering them with cheese and sauce that destroys the texture of the dish and adds calories that aren't necessary. I find this practice to be morally reprehensible. (I feel the same way about dipping my fries in various sauces and gravies. Now, you may leave me alone!
All of these concerns, however, are rendered moot when it comes to the preparation of a sub, sometimes known as hoagies, heroes, or grinders in this section of New Jersey. I'm not sure when they went out of style, but these days it's not very often that I come across the eggplant parmesan sub on the menu. It is a member of the Great Vegetarian Sandwiches category, which is an extremely limited subset. I've found that you can make concessions with the eggplant itself (baking instead of frying breaded eggplant or roasting coins without any breading at all) and not feel like you're missing out on anything. This is because the texture of the eggplant is less compromised in casserole form, and there is so much extra from a seeded roll (it must be seeded; don't even ask). I've found that this allows you to make concessions without feeling like you're missing out on anything. On Friday night, we did not make any concessions of any kind. No, I prepared the whole meal, including the panko, the skillet of olive oil, and the beautiful bread; in fact, if it weren't for the slice of bread on top, it might have been considered quite lavish. When the roof of the sub is removed, the substance transforms into a searing, beautiful, entirely dry melt that is, for some reason, not too heavy to cause you to fall asleep straight away. If you have even the tiniest bit of uncertainty about whether or not you will be able to make them this week, you should immediately close your browser.
You can't just have a recipe like this on your computer when you have people like your friends, family, or roommates nearby and not expect them to start helping you out in exchange for the recipe coming to life. IngredientsEggplant
- 2 pounds eggplant (about 2 medium)
- 1/2 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 3 large eggs
- 2 1/2 cups panko breadcrumbs
- Olive oil, for baking, roasting, or frying
Sauce
- 3 1/2 cups prepared sauce or the following ingredients to make your own:
- 1 tablespoon olive oil (or frying oil)
- 2 garlic cloves, minced
- 1 28-ounce can of tomato puree
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Pinches of red pepper flakes, to taste
- 2 tablespoons chopped fresh basil, plus more to garnish
Assembly
- About a 1-pound loaf of seeded Italian bread or baguette
- 3/4 cup grated parmesan
- 3/4 pounds mozzarella, in thin slices
Instructions Trim the eggplant and cut it into 1/4-inch-thick slices.
For baking or frying bread, prepare three large, deep dishes: one for the flour, one for the three eggs, and one for the breadcrumbs. Combine well after thoroughly seasoning the flour with at least 1 teaspoon of kosher salt and several pinches of black pepper. A mixing bowl is used to blend the eggs. Every eggplant slice must first be coated in flour, then dipped in egg, letting the excess drop off, and last packed with breadcrumbs. The excess flour and egg should be removed. Preheat the oven to 400°F before baking the breaded eggplant. Position two racks (such as a cooling rack for cookies) over two large baking sheets and brush or spray them with olive oil. Sprinkled with salt and pepper, place the breaded eggplant slices in a single layer on the racks and bake for 20 minutes on the first side and 15 minutes on the second, or until the eggplant was crisp on the surface and soft on the inside. Set aside. In a large pan over medium-high heat, heat 1/2 inch of olive oil to fry breaded eggplant. Feeling frugal when it comes to decent olive oil? Combine olive oil with another suitable frying oil, such as grapeseed, vegetable, sunflower, safflower, or canola. A few slices of breaded eggplant should be fried at a time until golden brown on the bottom, about 3 to 4 minutes, and then they should be turned over and cooked for another 2 to 3 minutes, or until browned. While still hot, drain on paper towels and immediately season with salt and pepper. Continue making the remaining slices. Before roasting eggplant without breading, coat two big baking sheets with olive oil. Slices of eggplant should be arranged in a single layer, and salt and pepper should be added to taste.
fifteen to twenty minutes for cooking. Each piece should have a blistered, puffed, black bottom and easily detach from the pan. If not, let the meal cook a little longer. Once again, bake for 10 to 12 minutes, or until the undersides and tops are equal. While waiting, prepare the sauce by heating 1 tablespoon of olive oil in a big pan over medium heat. The garlic should be added to the heated oil and cooked for one minute, or until golden brown. Go to the side as you pour the splashing, sputtering tomato purée. Add salt, black pepper, red pepper flakes, and oregano to taste to season. 15 minutes of simmering with sporadic stirring. The broiler must be heated in order to prepare the melts. By cutting the bread in half and gently toasting it in the broiler, you may avoid the sauce from making the bread soggy. Six smaller toasts should be made from each half of bread and put on one or two large baking pans coated with foil. Spread a little quantity of the prepared sauce and parmesan cheese on each toast. On top of each, arrange a few slices of eggplant. Each parmigiana should have a little more sauce (to taste, but not so much that the eggplant is wet), parmesan, and a piece or two of mozzarella on top so that it melts and drapes easily. Broil the melts in the trays until the cheese is melted and blistered. This will take about 5 minutes in my oven, but it may take longer or less in yours, so keep an eye on them. Add additional basil as a garnish before serving.