1 eggplant, sliced lengthwise into ¼ inch thick slices
1 28-oz can of crushed tomatoes
3-4 cloves of garlic, minced
2 tbsp sugar
1 tsp salt
A generous amount of basil (chopped and whole leaves)
Freshly grated parmesan cheese
½ cup all-purpose flour
3 eggs, whisked
1 cup bread crumbs
¼ cup fresh parsley, chopped
Fresh mozzarella slices (pat dry to remove excess moisture)
1 tbsp Blackstone Tutto Italiano seasoning
1 tsp Blackstone Essential Blend seasoning
Olive Oil
Salt
1 French bread loaf
Directions
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.
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.
Assemble dredging station with 3 shallow pans: 1-flour/EssentialBlend seasoning; 2-whiskedeggs; 3-bread crumbs, Tutto Italiano seasoning, parsley and grated parmesan cheese.
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.
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!
