Eggplant Parmesan Sandwich

Directions

1. 1

   Lay the eggplant slices on a slotted pan and sprinkle them with salt. Set them aside for 10 minutes to allow them to sweat. Pat them dry with paper towels.

2. 2

   Heat one side of the griddle on medium-low heat. Place a pot on the griddle and add olive oil. Sauté the garlic, then add crushed tomatoes, a handful of chopped basil, sugar, salt, and ½ cup grated parmesan cheese. Allow the sauce to simmer and thicken, stirring occasionally, while you prepare and cook the eggplant slices.

3. 3

   Assemble dredging station with 3 shallow pans: 1-flour/EssentialBlend seasoning; 2-whiskedeggs; 3-bread crumbs, Tutto Italiano seasoning, parsley and grated parmesan cheese.

4. 4

   Coat each eggplant slice in the following order: flour, eggs, and breadcrumbs. Heat the opposite side of the griddle to low, add olive oil, and shallow-fry the eggplant slices until they turn golden brown. Remove them from the griddle and place them on a warming rack, topping each slice with additional grated parmesan.

5. 5

   To assemble the sandwich, layer marinara sauce, an eggplant slice, more marinara sauce, basil leaves, and finish with sliced mozzarella. Place the assembled sandwiches in an air fryer on medium-high heat for a few minutes to melt and bubble the mozzarella. Top with extra marinara sauce and enjoy!