Eggplant Milanese Caprese Panino
Prep Time: 10 Minutes Prep Time and 20 Minutes Cook Time
Serves: 4
Ingredients
- • 1 eggplant sliced into approximately ¼ “ slices.
- • 2 cups of Vince and Joe’s Gourmet Market Italian Seasoned Breadcrumbs
- • 1/4 cup finely grated Parmesan cheese
- • 1 cup of flour
- • 2 Eggs, scrambled
- • 1/3 cup of fresh parsley, chopped
- • 1 teaspoon of salt, divided
- • 1 teaspoon of black pepper, divided
- • Olive oil, for frying
- • 4 ciabatta buns, sliced
- • Basil Leaves
- • Pesto Mayo
- • Arugula
- • Fresh mozzarella, sliced
- • Heirloom tomato, sliced
Directions
- 1. Prepare the three step breading mixtures and put into bowl. In one bowl combine the flour, 1/2 teaspoon of salt, 1/2 teaspoon black pepper, and 1/4 teaspoon (a pinch) of cayenne pepper. In the next bowl scramble 2 eggs and ¼ cup parmesan cheese ¼ t salt,1/4 teaspoon pepper.. In the third bowl add the breadcrumbs..
- 2. Dredge the eggplants by coating each slice in flour, then egg, then breadcrumbs. Align on a baking sheet and refrigerate for 20 minutes. If serving with a salad, this is a great time to toss some arugula with a little lemon and olive oil.
- 3. Over medium-high heat, heat a sauté pan or large frying pan with about a 1/2-inch of olive oil. Once hot, lower the heat to medium or medium-low to prevent burning. Fry eggplant cutlets in batches, about 3-4 at a time, for 90 seconds on each side. Just until they become lightly golden brown.
- 4. Once cooked move eggplant cutlets onto a cooling rack set over sheet pan OR onto a platter lined with a couple paper towels to soak up excess oil.
- 5. Create your sandwich by applying a layer of basil mayo to the bottom of the sliced ciabatta roll, they add the arugula, the eggplant, the tomatoes, fresh mozzarella, balsamic glaze and the top with a few basil leaves.
- Add the top bun and enjoy.