The Eggplant Cutlet Sandwich
For this recipe, you don’t always need to follow our advice so some of these ingredients can be swapped for other types of bread. Instead of using a Panini roll, you could decide to use pita bread or tortilla. And as far as condiments go, you can’t go wrong with fresh tomato slices, mayonnaise, or olive oil instead of fire-roasted red pepper. Feel free to be creative.
Equipment
- Cooking sheet
- Pan
Ingredients
- 1 Panini roll (Rustic ready-to-bake version or Pita/tortilla)
- 3 Eggplant cutlets
- 2 One-quarter inch slices Ovoline Mozzarella (fresh)
- 1 Fire-roasted red pepper (half a pepper)
- 3-4 Basil leaves (fresh)
Instructions
- You want to take your Panini roll, and then slice it into one half down the center and put it on a cooking sheet. Put this into a heated (400 degrees Fahrenheit) oven until the top gets golden brown.
- Reheat your eggplant cutlets in a skillet using a lightly oiled pan on medium-high heat until nice and hot. If they are frozen, let them thaw beforehand and then place them in the skillet.
- Place your bottom half of the roll onto a serving place and put your fire-roasted red pepper (tomato/etc.) followed by one eggplant slice in the middle and two overlapping on each side.
- Top this with mozzarella cheese (add mayo or olive oil if you like) and then lay your basil leaves over this. Now you can crown your sandwich with the top of the roll and enjoy!