Best Eggplant Parmesan Hero Recipes

EGGPLANT PARMESAN HERO

Steps:

• Cut the eggplant in half crosswise. Then cut each half lengthwise into 1/2 inch-thick slices (about 16 slices). Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.
• Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.
• In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper to taste.
• Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.
• In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. since when the breaded eggplant is added it drops the temperature to the proper frying temperature of 375 degrees F.)
• Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. The eggplant can be fried up to 2 hours before serving.
• When ready to serve preheat the broiler. Arrange the hero rolls, split-side up, on a baking sheet and toast under the broiler.
• Cover each roll with about 4 slices of eggplant, overlapping them slightly. Cover each of the eggplant heroes with about 3/4-cup of the sauce, sprinkle with 1 tablespoon Parmesan, and cover with 4 slices of the provolone. Broil until the cheese is melted and lightly browned. Close the hero rolls and slice in half crosswise. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

EGGPLANT PARMESAN HERO

Steps:

• Heat a skillet or cast-iron pan over medium-high heat and fill with 1/2-inch oil. Preheat the broiler.
• Place the eggs in a shallow bowl. In a separate shallow bowl, mix the breadcrumbs, Parmesan and some salt and pepper. Coat each slice of eggplant with the eggs, and then dredge through the breadcrumbs, pressing to adhere. (The eggplant slices can be frozen at this point for later use.)
• Fry the eggplant slices in batches until brown and crispy, about 3 minutes per side. Remove to a paper-towel-lined plate and repeat for the remaining slices. Spread the bottom half of a roll with 1/4 cup of the marinara. Place 3 slices of the fried eggplant on top, another 1/4 cup of the marinara and finish with one-quarter of the mozzarella. Repeat for the remaining rolls. Broil the sandwiches until the cheese melts, 2 to 3 minutes. Serve hot.