This wet sandwich is Italian style, eggplant go well with basil and tomato sauce. Sandwich with eggplant will be a great snack during the work day. with friends: 
Time: 1 hour. 50 minutes Difficulty: easy. Quantity: 4 sandwiches. B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Heroic Sandwich
- 1 medium eggplant (about 500 gr.)
- 1.5 tsp salt and optionally as needed
- 3 tbsp. fresh breadcrumbs
- 1.5 tsp dried oregano
- 1.5 tsp dried thyme
- Powder Flour
- 3 large eggs
- 1 tbsp. l milk
- Shallow deep-frying oil
- 4 things. 18 centimeter sandwich buns, cut along
- 3 tbsp. Marinara sauce, see recipe below
- 1/4 Art. grated parmesan
- 16 slices of provolone cheese (about 250 gr.)
Quick sauce “Marinara”
- 3.5 tbsp. whole, peeled canned tomatoes with juice, 1 can (800 gr.), cut into large slices
- 2 tbsp. l olive oil
- 1/4 medium onion, chopped (about 3 tbsp. L.)
- 3 cloves of garlic, chopped
- Sprig of fresh thyme
- Sprig of fresh basil
- 2 tsp salt
Recipes with similar ingredients: sandwich buns, eggplant, tomato sauce, marinara sauce, tomatoes, parmesan cheese, provolone cheese, breadcrumbs, eggs, milk, oregano, thyme, basil
Recipe preparation:
- Cut the eggplant in half across. Divide each piece into slices 1 cm thick (about 16 parts). Spread the slices on salt and plenty of salt. Let stand for about an hour to remove bitterness. Transfer pieces of eggplant in a colander and rinse in cold water under the tap. Lay on a work surface and well pat dry with a paper towel.
- In a large bowl, mix 1.5 tsp. salts, breadcrumbs, oregano, thyme, season to taste with pepper. Pour flour into a medium-sized deep plate or in a bowl. In another bowl beat the egg with milk. Powder each slice of eggplant with flour, dip in the egg, and roll in breadcrumbs. Shake off excess crumbs and lay out all the pieces of eggplant on a baking sheet.
- Pour about 1 cm oil into a large, straight pan. Heat over medium heat to a temperature of 200 ° C, check with a thermometer oil temperature (oil needs to be warmed up to 200 ° C, because at adding sliced eggplant oil temperature drops to required 190 ° C).
- Fry slices on both sides in small batches eggplant until golden brown. Deep-fry about 3 minutes each serving. Using forceps, place the eggplant on paper towels and salt to taste. Repeat until all slices are fried. Fry eggplant should be about 2 hours before serving.
- Shortly before serving, heat the top fire of the oven. Place on a baking sheet cut along the sandwich buns and grill under the grill. In each sandwich, put 4 slices eggplant, gently squeeze. Pour each slice of bread with sauce (3/4 cups), sprinkle 1 tbsp. l parmesan cheese and cover with 4 slices provolone.
- Fry slightly under the grill, the cheese should melt and a little to brown. Cover with upper slices of bread, and cut in half, across. Serve on the table.
Quick sauce “Marinara”
In a medium skillet, heat the oil over medium-high heat. Sauté the onion and garlic, stirring until light golden brown, in within 3 minutes. Add tomatoes and greens, bring to boiling. Reduce heat and simmer under the lid for another 10 minutes. sprigs of greenery. Add salt, spices and pepper to taste and mix. The sauce can be used immediately or stored in refrigerator for up to 3 days. You can store the sauce in the freezer up to 2 months.
