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–+ servings

Crispy Spicy Eggplant Parmigiana

4 from 3 votes
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Prep Time:1 hour
Course: Brunch, Lunch
Cuisine: Italian
Keyword: Burrata, Eggplant, Eggplant Parmigiana, Roasted Red Peppers, Sandwich
Servings: 4

Ingredients

Crispy Baked Eggplant

  • 1 large Italian eggplant cut into 1/2" thick slices
  • 1 cup panko you may need a little more depending on the size of your eggplant
  • 1/3 cup all purpose flour
  • 1/2 cup Parmigiano Reggiano freshly grated
  • 1 tsp oregano
  • 2 eggs whisked
  • 2 tbsp kosher salt
  • 4 tbsp unsalted butter
  • freshly cracked black pepper
  • 1 tbsp extra virgin olive oil to coat the baking pan

Spicy "Vodka" Sauce

  • 28 oz whole San Marzano tomatoes hand crushed and fully drained
  • 3 tbsp tomato paste
  • 1 tbsp Calabrian chili finely chopped (you can substitute with crushed red pepper flakes)
  • 1/2 cup heavy cream
  • 1/2 tbsp sugar
  • 1 cup yellow onion finely chopped
  • 1 tbsp garlic
  • 1 tbsp oregano
  • 1/2 cup Parmigiano Reggiano freshly grated
  • 2 tbsp extra virgin olive oil
  • fine sea salt and freshly cracked black pepper

Sandwich Assembly

  • 16 oz burrata
  • roasted red peppers link to recipe is above (you can also substitute with jarred red peppers as well)
  • Ciabatta bread or any sandwich bread of your preference, preferably a crusty sturdier bread that can soak up the sauce
  • arugula dressed with extra virgin olive oil, balsamic glaze, salt and black pepper

Instructions

Crispy Baked Eggplant

  • Preheat oven to 400°F.
  • Lay the eggplant slices on a rack or colander and generously sprinkle both sides of the eggplant with salt. Allow the eggplant to sweat for about 30 minutes. This process will help draw out the moisture from the eggplant which will result in a crispier crust.
  • After 30 minutes, rinse the eggplant under running water to remove the excess salt. Then pat the eggplant dry with a towel.
  • In a wide bowl, combine the panko, flour, oregano and black pepper. In a separate bowl, whisk the eggs together.
  • Coat both sides of each eggplant with the egg. Then dip the eggplant into the panko mixture. Gently press the panko into the eggplant with your hands so that the panko adheres well on both sides. Top each eggplant with a 1/2 tbsp of butter.
  • Coat a baking sheet with the olive oil. Transfer the eggplant onto the baking sheet. Bake in the oven for about 30 minutes, flipping the eggplant once half way through to brown both sides.

Spicy "Vodka" Sauce

  • Heat a large skillet over medium-low heat. Then add the olive oil, onions and oregano. Caramelize the onions for about 8 minutes. (Lower the heat if the onions are charring too quickly.) Then add the tomato paste, garlic and Calabrian chili to the pan and stir and cook for an additional minute.
  • Then add the tomatoes and sugar to the pan and let the sauce simmer for about 10 minutes on low heat.
  • Add the heavy cream and stir until the cream is evenly incorporated into the sauce. Let it simmer for about 2 minutes on low heat. Then turn off the heat and add the parmesan cheese. Stir the cheese into the sauce until everything is well combined.

Video

@chasingcravings

Crispy Eggplant Spicy “Vodka” Roasted Pepper Sandwich 🍆🔥 Link to recipe in bio. Best sandwich I ever made and its vegetarian! #sandwichtiktok #eggplantrecipe #vegetarianrecipe #chasingcravings

♬ Beyond - Adrian Berenguer