Eggplant Parmesan Sandwich, Sauteed Spinach
Sauce:
1 White onion, finely chopped
3 Cloves garlic, minced
2 Small cans (or one large) San Marzano tomatoes, whole
2T Fresh oregano, chopped
1T Fresh basil, chopped
1/2t Crushed red pepper flakes
1/2 cup red wine
Olive Oil
Salt and pepper to taste
Eggplant:
2lbs Eggplant, sliced into 1/4 inch rounds
2 cups Panko breadcrumbs
1t Garlic powder
1t Italian Seasoning
Salt and pepper to taste
3 Eggs
1/2 cup Flour
1/3 cup Olive oil
Extras:
1/2lb Fontina cheese, sliced thin
Parmesan cheese
4 Ciabatta rolls
Fresh basil
To make the sauce, saute the onion in olive oil until translucent. Add the garlic and saute 1 minute more. Meanwhile, pour tomatoes into a bowl, with juice, and smash the tomatoes with your hands. Add the tomatoes to the onions and bring to a simmer. Add , pepper flakes, oregano and basil, and season with salt and pepper. Add the wine, and simmer for 10 minutes. Reduce heat to low and cook for 1-4 hours, stirring occasionally. Finish bottle of wine.
To make the eggplant, combine breadcrumbs, garlic powder, and Italian seasoning in a bowl and season with salt and pepper. Scramble eggs in another bowl. Put flour in yet another bowl. Dredge the eggplant pieces in the flour, then the egg, and then cover completely with eggplant. If you need another egg, so-be-it. Heat the oil over medium heat in a heavy pan. When its hot, place the eggplant in the pan and cook until golden brown. Flip. Repeat until all the eggplant is cooked.
Preheat oven to 425. Slice the ciabatta rolls. Layer some eggplant, then a generous amount of sauce, then the sliced fontina and parmesan. Place sandwiches on a baking sheet and place in the oven until the cheese is melted and the bread is slightly toasted. Top with fresh basil.
Sandwich Prep Tip: Put your oil in a squirt bottle like Guy Fieri.
