Ingredients with Measurements:
- 1 large eggplant, sliced into 1/2 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 cup pesto sauce
- 4 ciabatta rolls, sliced in half
- 4 slices of fresh mozzarella cheese
- 1 cup arugula
Special equipment needed:
- Baking sheet
- Non-stick cooking spray
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with non-stick cooking spray.
2. Set up three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs, Parmesan cheese, salt, and pepper.
3. Dip each eggplant slice into the flour, then the egg, and finally the breadcrumb mixture. Place the coated slices onto the prepared baking sheet.
4. Bake the eggplant slices for 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
5. While the eggplant is baking, prepare the pesto sauce. In a food processor or blender, combine 1/2 cup of pesto sauce with 1 tablespoon of water. Blend until smooth.
6. Once the eggplant is done baking, remove from the oven and let cool for 5 minutes.
7. To assemble the sandwich, spread the pesto sauce on the bottom half of each ciabatta roll. Place a slice of fresh mozzarella cheese on top of the pesto sauce. Add 2-3 slices of eggplant on top of the cheese. Finish with a handful of arugula and the top half of the ciabatta roll.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 4 sandwiches.
Nutritional information:
Calories per serving: 520
Fat: 24g
Carbohydrates: 51g
Protein: 23g
Sodium: 930mg
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or portobello mushrooms.
- Instead of ciabatta rolls, you can use any type of bread or buns.
- Instead of pesto sauce, you can use tomato sauce or hummus.
Variations:
- Add sliced tomatoes or roasted red peppers to the sandwich.
- Use different types of cheese, such as provolone or cheddar.
- Add sliced avocado or caramelized onions to the sandwich.
Tips and tricks:
- Make sure to slice the eggplant into even rounds so they cook evenly.
- If you don't have panko breadcrumbs, you can use regular breadcrumbs.
- To make the sandwich even more flavorful, brush the eggplant slices with olive oil before coating them in the breadcrumb mixture.
Storage instructions:
Store any leftover eggplant cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the eggplant cutlets, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the sandwich on a wooden cutting board or a colorful plate.
Garnishes:
Garnish the sandwich with a sprinkle of chopped fresh herbs, such as basil or parsley.
Pairings:
Serve the sandwich with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Sweet potato fries
- Garlic bread
Troubleshooting advice:
- If the eggplant cutlets are not crispy enough, try baking them for a few more minutes or broiling them for a minute or two.
- If the pesto sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking.
Food history:
Eggplant is a staple ingredient in Mediterranean cuisine and has been cultivated for thousands of years. Pesto sauce originated in Genoa, Italy and is traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
This sandwich is savory, crispy, and flavorful, with the nutty and herbaceous notes of the pesto sauce complementing the crispy eggplant and creamy mozzarella cheese.
Serving suggestions:
Serve the sandwich with a side of roasted vegetables or a simple green salad.
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