Easy Eggplant Parmesan Sandwich!

By The Mediterranean Dish · 40 min

Ingredients

Instructions

1. Arrange the eggplant rounds on a large tray or board and sprinkle both sides of each slice with kosher salt. Set aside for a few minutes.
2. Set an oven rack in the middle and turn on the broiler. Place the ciabatta on a board, and cut it in half lengthwise through the center. Open the halves, place them crust-side down on a baking sheet, and drizzle generously with olive oil.
3. Broil until the tops are crispy and golden brown around the edges, about 1 to 2 minutes. Remove from the oven.
4. Turn the oven to 400°F. Wipe the salted eggplant well with a paper towel to remove the salt and water beads. Arrange the slices on a large, lightly oiled sheet pan, brush the tops with olive oil, and bake on the center rack until softened and slightly golden, about 20 minutes.
5. Spread the pesto over the toasted side of the bread, then spread 3/4 of the pasta sauce over it. Top with the roasted eggplant, then a slice of mozzarella on each eggplant slice, and dollop each mozzarella slice with a spoonful of the remaining pasta sauce.
6. Slide the sheet pan onto the center rack and bake until the mozzarella melts and gains some color, about 10 minutes. Remove, sprinkle the grated Parmesan on top, and return to the oven for a minute or two until the Parmesan is warm.
7. Cut each bread half into 5 to 6 pieces, each with its own eggplant and cheese stack. Garnish with fresh basil if using, and serve.

Summarized from The Mediterranean Dish's video. Watch it for the details.