Parmigiana Sandwich Recipe: A Delectable Twist on a Classic Dish
Category: Main Course
Servings: 4
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes
This Parmigiana Sandwich is a perfect fusion of two beloved Italian staples—parmigiana and sandwiches—crafted into a delicious, easy-to-make meal. With layers of crispy, golden-fried eggplant, fresh tomato sauce, and melty Parmigiano Reggiano, all tucked into hearty bread, this recipe is bound to delight your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Durum wheat sandwich rolls | 4 |
| Eggplants | 300g |
| Tomato passata | 400g |
| Parmigiano Reggiano DOP | 100g |
| Garlic | 1 clove |
| Fresh basil | to taste |
| Fine salt | to taste |
| Extra virgin olive oil | as needed |
| Sunflower oil | as needed |
Instructions
Step 1: Prepare the Tomato Sauce
- Start by making the tomato sauce. In a small pot, heat a drizzle of extra virgin olive oil and add a peeled garlic clove.
- Let the garlic sizzle for a few seconds to release its flavor, then add the tomato passata.
- Stir occasionally, allowing the sauce to thicken. Keep an eye on the sauce to make sure it doesn’t burn. Adjust the salt to your liking.
- Once the sauce has reduced to a rich, dense consistency, remove the garlic clove and set the sauce aside.
Step 2: Fry the Eggplant
- While the sauce is cooking, wash and dry the eggplants. Cut them into slices about 2-3 mm thick, aiming for around 20 slices.
- Heat plenty of sunflower oil in a deep pot or pan until it reaches 170°C (you can use a thermometer to check the temperature).
- Fry the eggplant slices in small batches. Each batch should fry for 1-2 minutes until golden and crispy.
- Once fried, place the eggplant slices on a paper towel to drain excess oil.
Step 3: Prepare the Sandwich Rolls
- Take the sandwich rolls and slice them in half using a serrated knife. Set aside the tops of the rolls, and hollow out the bottoms by removing some of the bread inside, creating space for the filling.
Step 4: Assemble the Sandwich
- Start assembling the sandwich by spooning a bit of the tomato sauce into the hollowed-out bottom of each roll.
- Layer three slices of fried eggplant on top of the sauce.
- Add another spoonful of tomato sauce, followed by a generous sprinkling of grated Parmigiano Reggiano.
- Add a few fresh basil leaves for an aromatic touch, then top with another layer of tomato sauce.
- Continue layering the ingredients until the sandwich is filled to your liking.
Step 5: Bake the Sandwich
- Place the filled sandwich rolls on a baking sheet lined with parchment paper.
- Add the tops of the rolls next to the bottoms on the baking sheet, and sprinkle the tops with more Parmigiano Reggiano.
- Bake in a preheated oven at 200°C (400°F) for about 10 minutes, until the sandwich is heated through and the cheese starts to melt.
- Switch the oven to the grill (broil) setting at 240°C (464°F) and cook for another 1-2 minutes, just until the tops of the rolls are golden brown. Be careful not to burn the bread!
Step 6: Serve
- Once the sandwiches are perfectly toasted, remove them from the oven and reassemble the sandwich by placing the tops onto the filled bottom halves.
- Serve hot and enjoy the delicious, crispy Parmigiana Sandwich!
Tips for Success
- Eggplant Preparation: If you find eggplants too bitter, sprinkle the sliced eggplant with salt and let them sit for 10-15 minutes before frying. This draws out excess moisture and bitterness. Rinse and pat them dry before frying.
- Customize Your Sandwich: Feel free to add extra layers of cheese or other herbs to customize the flavor to your liking. A few slices of fresh mozzarella would make a delicious addition to this sandwich.
- Serving Suggestion: Serve this Parmigiana Sandwich with a side of crispy fries or a simple green salad for a complete meal.
Enjoy this delightful twist on the classic Parmigiana, packed with flavor and a perfect balance of textures. The golden, fried eggplant combined with the savory tomato sauce and rich cheese makes this sandwich a must-try for any occasion!
