Eggplant Parm Hoagie
Using my spicy eggplant recipe as inspiration, take the seasoned eggplant rounds and add them to a ciabatta roll with melted pepper jack cheese, basil and your favorite marinara sauce.
Ingredients
Seasoned Breadcrumbs
- 1 cup panko breadcrumbs
- 1 tsp Italian seasoning
- 1 tsp red crushed pepper
Slurry
- 2 tbsp all purpose flour
- 1/4 cup water
- 1 tsp salt
- 1 tsp paprika
Eggplant Parm Hoagie
- 2 baby eggplants
- 6 ciabatta rolls
- 8 oz pepper jack cheese slices
- 12 fresh basil leaves
- 1 jar marinara sauce store bought
- 6 tbsp butter
Instructions
- Make the seasoned breadcrumbs using the ingredients listed. Set aside.
- Make slurry using the ingredients listed. Set aside
- Slice baby eggplant in 1 inch circles. Place them in a large bowl and sprinkle salt on them.
- Take each eggplant round and dip in slurry (both sides).
- Then immediately, dip in seasoned breadcrumbs (both sides).
- Place on tray or dish until you finish coating all the eggplants.
- Heat oil in a pot for deep frying.
- Carefully place each coated eggplant round in oil and deep fry.
- Alternatively, you can air fry each eggplant round for 10 mins on 400℉.
- Preheat oven to 400℉.
- Cut ciabatta rolls in half horizontally.
- Spread butter on ciabatta rolls, layer with pepper jack cheese, breaded eggplant, and marinara sauce.
- Bake in oven for 8 – 10 minutes until toasty and cheese is melted. Add in basil leaves
- Serve warm.
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