Deliciously crispy eggplant, topped with sun-dried tomatoes fresh buffalo mozzarella, sandwiched between a bun. I prefer mine with a little dollop of cesar dressing. You may prefer yours with ranch or fresh marinara. The eggplant can be made with gluten free bread crumbs and eaten on it’s own without a bun for a lighter and gluten free option. You decide, but either way, it will be delicious.
Eggplant Parma Sandwich
Cut the eggplant into 1/2 inch rounds. Brush each with olive oil, coating both sides. Next, press the eggplant into the bread crumbs, covering both sides in the crumbs.
Place the breadcrumb coated eggplant rounds onto a baking sheet or dish and top with parmesan cheese.
Bake at 350 degrees for about 20 minutes or until golden brown on top.
Top with cheese and sundried tomatoes, then return to the oven for a few minutes to melt the cheese. Once removed from the oven after melting, garnish with fresh basil.
Dress up your sandwich as you choose with fresh marinara sauce, ranch or cesar dressing and enjoy!