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Organic oven-fried eggplant and pancetta sandwich

Level
very easy
Prep Time
25 mins
Total Time
15 mins
Serves
2 sandwiches

Description

By Annie Ferland

This month, I’m celebrating Quebec’s fall harvest by preparing this magnificent organic oven-fried eggplant and pancetta sandwich. It’s fresh, it’s delicious, and you’re about to discover just how incredible oven-fried eggplant is! Eggplant is a vegetable that easily absorbs flavor thanks to its white, spongy texture. Coated in breadcrumbs, it’s tender and crispy and oh-so-good!

Here in Quebec, you’ll find fresh, local, organic eggplant between August and October. So seize the occasion to enjoy it to the max!

Ingredients

For the oven-fried eggplant
3 tbsp
olive oil
45 ml
1/4 cup
unbleached all-purpose flour
40 g
1
egg
1/3 cup
breadcrumbs
30 g
1/3 cup
fresh Parmesan cheese, grated
25 g
2
small organic eggplants, cut into 1 cm (1/2-inch)-thick slices
For the sandwich
2
whole-wheat submarine buns
1/4 cup
pizza sauce
60 ml
4
slices organic prosciutto
1
ball fresh mozzarella or 4 balls bocconcini, sliced
Basil leaves
Arugula leaves

Directions

Step 1
Place your oven rack in the middle position. Preheat the oven to 220°C (425°F). Drizzle the oil on a non-stick baking sheet, or one lined with parchment paper.
Step 2
Place the flour in a bowl. Place the egg in a second bowl and lightly whisk. Mix the breadcrumbs and Parmesan cheese together in a third bowl.
Step 3
Coat the eggplant slices in flour. Shake off any excess flour. Dip the eggplant slices in the egg and let excess drip off. Place the eggplant slices in the breadcrumb mixture and press down lightly; coat both sides. Place the eggplant on the baking sheet. Cook in the oven for 15 minutes, or until the breadcrumb coating is golden. Set aside.
Step 4
In each submarine bun, place 30 ml (2 tbsp.) pizza sauce, 2 slices of prosciutto, 3 slices of mozzarella, the basil, arugula leaves and the sliced eggplants. Serve.