Eggplant Parm Panini
Makes: 4 servings
- 1 cup italian breadcrumbs
- 3/4cup grated parmesan
- pepper
- 2 eggs
- 1 tablespoon milk
- 3/4pound globe eggplant, sliced crosswise on an angle 1/4-inch slices
- 1/4cup EVOO
- 2 cups marinara sauce
- 2 tablespoons chopped fresh oregano
- 2 12 inches sub loaves, halved and split
- 1 pound fresh mozzarella, thinly sliced
- In shallow dish, combine breadcrumbs, parmesan and 14 tsp. pepper. In another shallow dish, whisk eggs and milk. Dip eggplant in egg, then crumbs. In nonstick skillet, heat 2 tbsp. EVOO over medium heat. Cook half of eggplant, turning, until golden and crisp, 5 minutes. Transfer to paper towels to drain. Repeat with remaining 2 tbsp. EVOO and eggplant. Warm marinara in saucepan or microwave; stir in oregano. Layer sandwiches: bread bottoms, marinara, eggplant, mozzarella; repeat layers and finish with marinara and bread tops. Grill sandwiches on panini press, 5 minutes.