There’s a pub nearby me – Oak Barrel Pub, if you’re curious – that has an outstanding eggplant sandwich. Instead of a traditional eggplant parm, with tomato sauce and melted mozzarella, this sandwich has the fried eggplant slices on a baguette with balsamic, tomato, fresh mozzarella and arugula.
Last night, I made a healthy, at-home version of this sandwich with the eggplant and radish greens I got in my share from Coeur et Sol and the tomatoes from Montclair-Bloomfield, and the result was delicious.
I sliced the eggplant and breaded it – fairly usual, an egg wash and breadcrumbs that were a mix of Italian seasoned and Panko.
I then baked them on a cookie sheet at 350. I didn’t time how long – when they’re browning, they’re good. I flipped them halfway through.
Sandwich assembly, then back into the oven to heat the cheese through….
And the finished product. So satisfying.