Ingredients
2 medium eggplants (sliced into 1/2 inch thick rounds)
Salt (for drawing out moisture from the eggplants)
1 cup 120g all purpose flour
1 cup 240ml soy milk
2 cups 120g breadcrumbs
Oil (for frying)
2 large onions (thinly sliced)
1 tablespoon olive oil
Salt (to taste)
For the Roasted Red Pepper Walnut Sauce
1 jar roasted red peppers (drained (about 1 cup or 240ml))
3 - 4 garlic cloves
½ cup 15g fresh basil leaves
¼ cup 30g sun dried tomatoes
½ cup 50g walnuts
¼ cup 60ml olive oil
¼ cup 25g grated Parmesan cheese
Salt and pepper (to taste)
For the Sandwich
Your choice of bread (Ciabatta works well)
Additional grated Parmesan cheese
Salad of choice (e.g., arugula, spinach)
Directions
Step 1
For the Eggplants
Step 1
Lay the eggplant slices in a single layer on paper towels. Sprinkle salt on both sides of each slice and let them sit for about 15 minutes to draw out moisture.
Step 2
After 15 minutes, pat the eggplant slices dry with paper towels to remove the moisture and excess salt.
Step 3
Set up a dredging station with three shallow bowls: one with flour, one with soy milk, and one with breadcrumbs.
Step 4
Dip each eggplant slice first in flour, shaking off the excess, then in soy milk, and finally in breadcrumbs, pressing to coat.
Step 5
In a large skillet, heat oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
Step 6
For the Onions
Step 1
In another skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced onions and a pinch of salt.
Step 2
Cook, stirring occasionally, until the onions are golden brown and caramelized. Set aside.
Step 3
For the Roasted Red Pepper Walnut Sauce
Step 4
In a blender, combine the roasted red peppers, garlic cloves, basil, sun-dried tomatoes, walnuts, olive oil, Parmesan cheese, salt, and pepper.
Step 5
Blend until smooth. Taste and adjust seasoning as needed.
Step 6
For the Sandwich
Step 1
Slice your bread in half and spread a generous amount of the roasted red pepper walnut sauce on both sides.
Step 2
On one half, layer the fried eggplant slices, a sprinkle of Parmesan cheese, caramelized onions, and your choice of salad greens.
Step 3
Top with the other half of the bread, sauce side down.
Step 4
Cut the sandwich in half, if desired, and serve immediately. Enjoy your gourmet Eggplant Parmesan Sandwich with a side of your choice or as is for a satisfying meal.
