Eggplant Parmesan Sandwich

3 Servings
10 Prep Time
30 Cook Time

Eggplant Parmesan is scrumptious enough, but when you turn it into a sandwich on a Thomas’ Original English Muffin, you’ll discover a whole new world of delicious.

Tomato
 

Ingredients

3 Thomas’® Original English Muffins
1 medium-sized eggplant
½ cup flour
1½ cups bread crumbs
½ teaspoon dried oregano
½ teaspoon garlic powder
2 eggs
⅛ teaspoon salt
⅛ teaspoon pepper
1½ teaspoons water
1 teaspoon olive oil
½ cup grated Parmesan
½ cup marinara sauce
6 thin slices Mozzarella Fresh basil leaves

Directions

1. Slice eggplant into ½-inch slices. Place flour in a dredging bowl. Place bread crumbs, oregano, and garlic powder in another bowl and mix to combine. In a third bowl, whisk together the eggs, salt, pepper, and water.
2. Dredge the eggplant slices in the flour and shake of the excess, then do the same in the egg mixture and bread crumbs. Set aside. Heat enough oil in the bottom of a skillet to cover the pan about ¼-inches up. Place a single layer of eggplant slices into the pan and fry about 5 minutes on both sides until golden brown. Place fried eggplant on a tray and season with a little more salt and pepper.
3. To assemble sandwich: Lightly toast the English muffins. Sprinkle the bottom half of the English muffin with a little bit of grated Parmesan. Layer on the eggplant, marinara, Mozzarella and finish with fresh basil. Top with the second half of the English muffin and enjoy!
Eggplant Parmesan Sandwich Eggplant Parmesan is scrumptious enough, but when you turn it into a sandwich on a Thomas’ Original English Muffin, you’ll discover a whole new world of delicious. 3 servings 3 Thomas’® Original English Muffins
1 medium-sized eggplant
½ cup flour
1½ cups bread crumbs
½ teaspoon dried oregano
½ teaspoon garlic powder
2 eggs
⅛ teaspoon salt
⅛ teaspoon pepper
1½ teaspoons water
1 teaspoon olive oil
½ cup grated Parmesan
½ cup marinara sauce
6 thin slices Mozzarella Fresh basil leaves
1. Slice eggplant into ½-inch slices. Place flour in a dredging bowl. Place bread crumbs, oregano, and garlic powder in another bowl and mix to combine. In a third bowl, whisk together the eggs, salt, pepper, and water. 2. Dredge the eggplant slices in the flour and shake of the excess, then do the same in the egg mixture and bread crumbs. Set aside. Heat enough oil in the bottom of a skillet to cover the pan about ¼-inches up. Place a single layer of eggplant slices into the pan and fry about 5 minutes on both sides until golden brown. Place fried eggplant on a tray and season with a little more salt and pepper. 3. To assemble sandwich: Lightly toast the English muffins. Sprinkle the bottom half of the English muffin with a little bit of grated Parmesan. Layer on the eggplant, marinara, Mozzarella and finish with fresh basil. Top with the second half of the English muffin and enjoy! Eggplant Parmesan Sandwich