Eggplant Parmesan with Goat Cheese Sandwich
Indulge in the ultimate comfort food with this flavorful Eggplant Parmesan with Goat Cheese Sandwich, a delectable twist on a classic Italian favorite. Crispy, golden-brown breaded eggplant slices are layered with rich marinara sauce, tangy goat cheese, and fresh basil, all nestled inside a warm, crusty ciabatta roll. Baked to perfection, this sandwich combines the savory crunch of Parmesan breadcrumbs with the creamy, melt-in-your-mouth goodness of goat cheese for a gourmet handheld treat. Perfect for a cozy lunch or casual dinner, this recipe is easy to prepare with just 20 minutes of prep time and 25 minutes of cooking. Bursting with bold flavors and textures, it’s a unique vegetarian meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 medium Eggplant
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese
- 0.25 cup Olive oil
- 0.5 cup Marinara sauce
- 4 ounces Goat cheese
- 4 pieces Ciabatta rolls
- 8 leaves Fresh basil leaves
Instructions
Slice the eggplant into 1/4-inch thick rounds. Sprinkle both sides with salt and let sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
Set up a dredging station. Place all-purpose flour in a shallow dish. Whisk eggs in a second shallow dish. In a third shallow dish, combine breadcrumbs, Parmesan cheese, black pepper, and a pinch of salt.
Dredge each eggplant slice in flour, dip it into the egg mixture, and coat it with the breadcrumb mixture. Press gently to adhere the crumbs to the surface.
Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches for 2-3 minutes on each side, or until golden brown and tender. Transfer to a plate lined with paper towels to drain excess oil.
Preheat your oven to 375°F (190°C).
On a baking sheet, lay out the bottom halves of the ciabatta rolls. Spread 1 tablespoon of marinara sauce on each. Place 2-3 slices of fried eggplant over the marinara and top with 1 ounce of goat cheese per sandwich. Add 2 fresh basil leaves on top.
Place the top halves of the ciabatta rolls over the fillings and press gently. Wrap the sandwiches in aluminum foil and bake in the preheated oven for 8-10 minutes, or until the cheese is warm and slightly melted.
Remove from the oven, unwrap, and slice each sandwich in half if desired. Serve immediately while warm and enjoy!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 9.1 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 228 mg | 18% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
