- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 15 mins
- Serves
- 2 sandwiches
Description
By Annie Ferland
This month, I’m celebrating Quebec’s fall harvest by preparing this magnificent organic oven-fried eggplant and pancetta sandwich. It’s fresh, it’s delicious, and you’re about to discover just how incredible oven-fried eggplant is! Eggplant is a vegetable that easily absorbs flavor thanks to its white, spongy texture. Coated in breadcrumbs, it’s tender and crispy and oh-so-good!
Here in Quebec, you’ll find fresh, local, organic eggplant between August and October. So seize the occasion to enjoy it to the max!
Ingredients
- For the oven-fried eggplant
- 3 tbsp
- olive oil
- 1/4 cup
- unbleached all-purpose flour
- 1
- egg
- 1/3 cup
- breadcrumbs
- 1/3 cup
- fresh Parmesan cheese, grated
- 2
- small organic eggplants, cut into 1 cm (1/2-inch)-thick slices
- For the sandwich
- 2
- whole-wheat submarine buns
- 1/4 cup
- pizza sauce
- 4
- slices organic prosciutto
- 1
- ball fresh mozzarella or 4 balls bocconcini, sliced
- Basil leaves
- Arugula leaves
Directions
- Step 1
- Place your oven rack in the middle position. Preheat the oven to 220°C (425°F). Drizzle the oil on a non-stick baking sheet, or one lined with parchment paper.
- Step 2
- Place the flour in a bowl. Place the egg in a second bowl and lightly whisk. Mix the breadcrumbs and Parmesan cheese together in a third bowl.
- Step 3
- Coat the eggplant slices in flour. Shake off any excess flour. Dip the eggplant slices in the egg and let excess drip off. Place the eggplant slices in the breadcrumb mixture and press down lightly; coat both sides. Place the eggplant on the baking sheet. Cook in the oven for 15 minutes, or until the breadcrumb coating is golden. Set aside.
- Step 4
- In each submarine bun, place 30 ml (2 tbsp.) pizza sauce, 2 slices of prosciutto, 3 slices of mozzarella, the basil, arugula leaves and the sliced eggplants. Serve.
