Aubergine Parmesan sandwich

Method

How to make Aubergine Parmesan sandwich

1) Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please Slice the aubergine crosswise about 0.25cm to 1cm thick; make the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices as consistent as possible. If the base of the aubergine is very large, cut it in half lengthwise. Soak the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced aubergine in a large bowl of warm, salted water for 1 to 2 hours. Make sure it is completely submerged in the salt water.

2) Scramble the 3 eggs with salt and pepper to make an egg wash. Remove the aubergine Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices from the salt bath, shake off excess moisture, and dip into the egg wash. Then dip the aubergine Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices , 1 at a time, into a flat plate filled with seasoned breadcrumbs, covering all surfaces, and set aside. Repeat until all Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices are done. Discard excess egg wash and breadcrumbs.

3) In a large frying pan over a medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up. (Add more oil as necessary during cooking.) Add the breaded aubergine Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices to the pan, cover and cook until they become translucent, about 5 minutes. If they begin to burn, lower the heat and allow to cook slowly.

4) Using a large spatula, turn the aubergine Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices onto the other side and cook 1 to 2 more minutes with the lid on until the aubergine is completely tender. Remove from the frying pan and place onto paper towels to blot any excess oil.

5) Preheat the oven to 180C/Gas 4 oven and warm the rolls for 5 minutes before serving. Place 2 or 3 aubergine Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices onto the warmed roll, top with Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated mozzarella cheese, then some warm marinara sauce. Enjoy!

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.