Tuesday, March 24, 2009

Eggplant Provolone

My friend Bella came over for dinner last night, and I taught her how to make eggplant provolone sandwiches. It's pretty much the same thing as Eggplant Parmesean except with delicious provolone cheese!
We documented our cooking with lots of pictures, but for some inexplicable reason, when I tried to upload the pictures they were GONE....wiped clean from the memory card!!! I'm really irritated about it. The sandwiches were soooooooo good and photographed really well. But anyway...please try to use your imagination. The recipe is still worth writing about. This recipe makes 6 sandwiches, and we ate them all between 3 of us!!

1 medium eggplant cut into 1/4 inch rounds
1 egg, lightly beaten
1 cup bread crumbs
1/2 tsp dried basil
salt & pepper
6 slices provolone cheese
1 cup marinara sauce, heated (I used Ronzoni's Tomato & Basil, which is my favourite jarred sauce)
6 large fresh kaiser buns, split

Heat olive oil in a large non-stick skillet at medium heat.
Set up 2 plates - one with beaten egg, and the other with breadcrumbs mixed with basil, salt and pepper.
Coat both sides of eggplant rounds in egg and dredge in breadcrumbs.
Fry eggplants in hot skillet until golden brown on both sides and soft in the middle (about 4 minutes per side).
Place 1 or 2 rounds of breaded eggplant on kaiser bun, top with cheese and marinara sauce.
We also added my homemade "La Bomba" Antipasto hot sauce to the sandwiches which gave them and extra flavourful spicy kick.


Bella said...

Aw, Kim!!! I made a point to check out your blog today to see the pics of those tasty veggie eggplant creations. Too bad they got erased!! That sucks :( Thanks again for showing me how to make them.

Kimberlita said...

I know! so upsetting. I'll try looking at the camera again tonight.