Ingredients
Scale
- 1 large eggplant cut into rounds
- 1 7oz Mozzarella cheese
- 2 cups marinara sauce of choice
- ¼ cup pesto
- 2 eggs beaten
- ½ cup all purpose flour
- 2 cups Italian bread crumbs
- 1 large loaf of Italian bread
- oil for frying
Instructions
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In a large skillet, add oil about 1&1/2 inch into the pan or pot and start to heat it up on med heat.
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Next create a breading station, eggs, flour and bread crumbs. Add each ingredient into separate bowls.
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Dip the eggplant into the flour, egg then bread crumbs, repeat this step until you no longer have any eggplant left.
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Add 3-4 breaded eggplant into the frying pan, do not over crowd and fry for 2-3 mins flipping in between until there golden brown. Set them aside on a cooling rack. Repeat until you no longer have any breaded eggplant left.
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Cut your bread down the middle and spread a good layer of pesto and garlic butter, toast in the oven until its nice and golden brown. Next layer on the marinara sauce, and over lap the breaded eggplant and mozzarella cheese. Bake until cheese is nice and melted (5-7mins) and enjoy!
Notes
- You can air fry the eggplant, lay them breaded in the air fryer basket and spray them with a little cooking oil and air fry at 380F for 4-6 mins, or until golden brown.
- For the garlic butter I combined 1 stick of butter with 2 tsp each of garlic powder, Italian seasoning, red crushed pepper and 2 garlic cloves minced. I keep this in m fridge and add it to any pasta dishes or even grilled cheese.
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer, dinner, entree
- Cuisine: Italian
Keywords: breakfast sandwiches, eggplant, eggplant parm
