eggplant parm hero
Author: michelle
  • 1 large eggplant, sliced across into ½” thick pieces
  • 1 tablespoon coarse sea salt - I used Himalayan pink sea salt
  • 2 large eggs, beaten with 2 tablespoons of water
  • 2 cups Italian bread crumbs
  • 1 cup olive oil - more if necessary
  • ½ lb fresh mozzarella, cut in small chunks or use bocconcini
  • 3 cups of your favourite tomato sauce - prepare ahead.
  • Small bunch of fresh basil
  • 6 ciabatta rolls
  • ½ lb fresh mozzarella, sliced into ¼” slices
  1. Salt eggplant on both sides.
  2. Place eggplant slices in a colander for 1 hour.
  3. Brush salt off eggplant and pat dry with paper towel.
  4. Dip eggplant slices in egg wash then in bread crumbs.
  5. Heat oil in a large skillet over medium-high heat.
  6. Fry eggplant in batches, turning once until golden - 5 minutes total.
  7. Add more olive oil as necessary.
  8. Spread 1 cup of tomato sauce over the bottom of a large casserole.
  9. Place cooked eggplant on sauce.
  10. Sprinkle with fresh basil leaves.
  11. Ladle sauce over eggplant and basil leaves.
  12. Place mozzarella evenly over all.
  13. Cover with aluminium foil, place in oven on the bottom rack.
  14. Bake for 1 hour.
  15. Split ciabatta rolls and drizzle with extra virgin olive oil.
  16. Place under the broiler until lightly browned.
  17. Preheat oven to 400*F
  18. Fill toasted ciabatta with baked eggplant then top with sliced mozzarella.
  19. Place in the oven until cheese is bubbly.
  20. Remove from oven and serve immediately with lots of napkins!
This is a decadent sandwich - be generous with both the extra virgin olive oil and the fresh mozzarella. Viva Italia!
Recipe by bite at