Easy Eggplant Grinders
Ingredients:
- 2 Large Eggplants
- 2 cup Marinara
- 1 lb Mozzerella Cheese Sliced
- 4 Eggs
- 1.5 cup Flour
- 4 cup Fresh Bread Crumbs
- 0 Seasoning to taste
Directions:
1. Preheat oven to 425°F. Line two large baking sheets with parchment paper and lightly coat with cooking spray.
2. Slice the eggplants into rounds approximately ½ inch thick. Arrange on paper towels, sprinkle lightly with salt and allow to rest for 20–30 minutes. Pat dry to remove excess moisture.
3. Set up three shallow bowls for breading. Place the flour in the first, beat the eggs in the second, and combine the fresh bread crumbs with your favorite Italian seasonings in the third.
4. Working one slice at a time, dredge the eggplant in flour, dip into the beaten eggs, then coat generously with the seasoned bread crumbs. Press gently to help the crumbs adhere.
5. Arrange the breaded eggplant slices on the prepared baking sheets in a single layer. Lightly mist the tops with cooking spray.
6. Bake for approximately 25–30 minutes, flipping halfway through, until golden brown and tender.
7. Remove from the oven and spoon a little marinara over each eggplant slice. Top with sliced mozzarella.
8. Return to the oven for another 5–8 minutes, until the cheese is melted and bubbly.
9. For a little extra color, switch the oven to broil for the final minute or two, keeping a close eye on everything.
10. Serve hot, stacked between your favorite grinder rolls for a hearty eggplant Parmesan sandwich, or enjoy them just as they are!
All the goodness of eggplant Parmesan without standing over a frying pan. Crispy, cheesy and plenty of marinara. Don't forget the napkins!