Unbreaded

Weekend Recipe: Eggplant + Chicken Parmigiana Sandwich

Weekend Recipe posts are intended to give you a delicious sandwich you can try on a lazy Saturday or Sunday afternoon.

Eggplant parmigiana is a classic hot Italian vegetarian sandwich. Chicken parmigiana is an American creation, and also quite wonderful. So we decided to see what would happen if the two got together on the same sandwich. Our answer: pure joy. Served on a crisp, toasty roll, the creamy roasted eggplant and dense but moist baked chicken provide a mouthwatering canvas for the savory and rich tomato sauce and gooey melted mozzarella.

Ingredients:

3 boneless skinless chicken breasts (1 package)
½ cup flour
½ cup bread crumbs
1-2 eggs
Fresh mozzarella
2 Italian eggplants
½ cup tomato sauce
¼ cup olive oil
2 tbsp salt
1 tsp pepper
¼ cup fresh basil
Hoagie roll

Directions:

Trim and butterfly chicken breasts into thin segments.  Create an assembly line to bread the chicken: flour, egg, then breadcrumbs, with salt and pepper added to each station.  Drizzle with olive oil and bake at 350 for 10-12 minutes.  Flip chicken breasts, add a light coating of sauce and sliced fresh mozzarella and bake for another 10-12 minutes until cheese is melted.  Cut eggplant on a bias into 1” segments and toss with olive oil, salt and pepper, then roast at 400 for 25 minutes, turning once.  Scoop out a trench in the bread and layer the chicken (already with some sauce and cheese,) then a pinch of basil, then eggplant, then sauce, then more basil, then 2-3 slices of fresh mozzarella.  Bake at 350 for 8 minutes until cheese melts.

You might like these related posts:

1. - Weekend Recipe: Baked Eggplant & Roasted Red Pepper Sandwich
2. - Recipe: Grilled Chicken & Pesto on Ciabatta
3. - Weekend Recipe: Grilled Queso Fresco
4. - Weekend Recipe: Meatball Sandwich
5. - Weekend Recipe: Caponata Panini