Recipe courtesy of Sara Moulton

Eggplant Parmesan Heros

Getting reviews...
Tomato sauce can be made 3 days ahead and chilled, covered. Reheat before using.
  • Level: Easy
  • Total: 2 hr 45 min
  • Prep: 15 min
  • Cook: 2 hr 30 min
  • Yield: 4 sandwiches
Share This Recipe

Ingredients

Directions

  1. To make tomato sauce: Heat olive oil in a 4 to 5-quart heavy saucepan over moderately-high heat until hot but not smoking, then saute onion, stirring occasionally, until golden, about 5 minutes. Add garlic and saute, stirring, 1 minute. Add tomato puree, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes.
  2. To make the eggplant: Toss eggplant slices with 1 teaspoon salt in a colander set over a bowl, then let stand 30 minutes.
  3. Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow bowl, then stir together bread crumbs and Parmigiano-Reggiano in another shallow bowl.
  4. Dredge eggplant slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated. Transfer eggplant to sheets of waxed paper, arranging slices in 1 layer.
  5. Preheat oven to 400 degrees F.
  6. Heat vegetable oil in a deep 12-inch heavy skillet over moderately-high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 2 to 3 minutes per batch. Transfer with tongs to paper towels to drain.
  7. Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up. Spread 1/4 cup tomato sauce on each top and bottom. Divide eggplant between bottom halves, overlapping slices slightly. Top each (open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella.
  8. Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.

Choose a topic to find related recipes.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.