Crispy baked eggplant on a crusty bun topped with pizza sauce and melted cheese.
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Servings: 4servings
Author: Trish Cowper | www.infinebalance.com
Ingredients
1large eggplant sliced in thick slices - about 8 pieces
Cooking spray
4crusty buns
1cupshredded cheeseI used Italian blend
1cupprepared pizza sauce
1.5cupsseasoned bread crumbs for coating the eggplant
1cupmilksoy milk or other non-dairy milk, for coating the eggplant
2-3tablespoonsolive oil for frying the eggplant
Instructions
Slice eggplant into eight thick slices or rounds, sprinkle with salt and set in a colander for 20-30 minutes. Rinse and pat dry. This step is only necessary if the eggplant seems a bit tough. You can skip it with little issue if you are short on time.
Preheat broiler.
Place eggplant on a baking tray, in a single layer and spray lightly with oil. Place under the broiler for several minutes, watch closely, broil until slightly softened and browned. Flip over, spray this side with oil and broil the same as they first. It may appear a bit dry at this point, but don't worry.
Stack eggplant slices on top of one another and wrap the stack in plastic wrap. Allow to sit on the counter for 15-20 minutes at this point. The eggplant will continue to soften.
Heat a non-stick skillet on medium heat with a small amount of oil. Prepare 2 pie dishes for dredging - one with 1 cup milk the other with 1.5 cups bread crumbs.
Dip each eggplant slice in the milk and then in the breadcrumbs. Dust off any excess breadcrumbs, and place each slice in the skillet. You may have to do this in several batches depending on the size of your pan.
Lightly fry each slice of eggplant, on both sides, until golden brown and crispy.
Slice each bun in half lengthways and sprinkle about ¼ cup of shredded cheese. Place under the broiler just to melt the cheese. Lay 2 slices of crispy eggplant on each bun with a slather of pizza sauce. Serve. Makes 4 sandwiches.