Grilled Eggplant Parmesan Sandwich
Recipe by Rivky Kleiman
Who would ever imagine that you could go gourmet with your sandwich maker?
Yields 4 large sandwiches
- 4 slices sourdough or ciabatta bread
- 2 Tbsp butter, softened
- ½ cup marinara sauce
- ½ cup shredded Muenster cheese
- 8 small slices frozen breaded eggplant, defrosted
- 4 Tbsp crumbled feta cheese
- 2 Tbsp thinly sliced fresh basil, optional
Preheat a panini maker. Toast the bread for 2–3 minutes on each side. Remove from the machine and smear each slice with ½ Tbsp softened butter.
Spread 2 Tbsp of marinara sauce on each slice of bread. Sprinkle with 1 Tbsp Muenster cheese. Lay two breaded eggplant slices over the cheese. Repeat the layering, spreading marinara and cheese over the bread. Top with crumbled feta cheese and sprinkle with basil.
Take a medium-sized piece of parchment paper. Place one piece of dressed bread in the center and place a second piece of dressed bread face down on top of it. Fold the parchment paper over the sandwich and place in the panini maker. Cook for 3–5 minutes. Turn the sandwich over and bake for an additional 2–3 minutes.
Remove from panini maker and repeat with the remaining two slices of bread. Slice each sandwich in half and serve warm.
(Originally featured in Family Table, Issue 726)
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