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Aubergine parm sandwich

Aubergine Parm Sandwich

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    6 serving
2.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

Our friends at Tastemade have come up with this extra-cheesy, aubergine-packed recipe that’s great for a filling lunch or casual dinner. Need more aubergine recipe inspiration? We’ve got you covered. 
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Ingredients

  • 2 aubergines, sliced into 1cm thick slices
  • 2 tbsp salt
  • 50ml milk
  • 1 egg, beaten
  • 100g dried breadcrumbs
  • 50g parmesan, grated
  • 200ml vegetable oil
  • 1 loaf focaccia
  • 1 drizzle extra virgin olive oil
  • 350g tomato and basil sauce, for drizzling
  • 250g mozzarella, sliced
  • 1 handful basil leaves, torn

Method

Step 1

Liberally salt both sides of the aubergine slices and lay them in an even layer on a wire rack on top of a baking tray. Leave these for 30 mins– the salt will draw the moisture out which will ensure they won’t be soggy. After 30 mins, rub the aubergine slices dry of any remaining moisture using a kitchen towel, ensuring any excess salt is rubbed off too.

Step 2

Place the 50ml milk and 1 beaten egg into a small bowl and mix well. In a second small bowl, mix together the dried breadcrumbs with the grated parmesan and a pinch of black pepper.

Step 3

Take each slice of aubergine and first dip it into the egg mixture, and then into the breadcrumbs, making sure each slice is well coated. Continue with all the slices.

Step 4

Heat the vegetable oil in a high-sided, large shallow pan. Shallow fry the aubergine slices in batches for 2 mins on each side until they are golden brown. Remove them from the oil with a slotted spoon. Place onto a baking tray lined with kitchen paper to dry any excess oil. Once all the aubergine slices are fried, remove the pan from the heat and let them cool.

Step 5

Next, preheat the grill and slice the focaccia in half horizontally. Lay the base into the bottom of a large baking tray (20x30cm). Drizzle the tray with the olive oil and spoon on a thin layer of tomato and basil sauce. Add an even layer of the crispy aubergine slices then top with more tomato sauce and basil leaves. Finally, apply the sliced mozzarella.

Step 6

Place the whole tray under the grill for 2 mins to melt the cheese. Then take it out, top with the focaccia sandwich lid and place back under the grill for a further 2 mins. This will warm the bread and give it a delicious glow on top.

Step 7

Once you’ve removed the sandwich from the oven, slice it into portions and garnish with fresh basil leaves, ready to serve.

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