Michael Symon's Giant Italian Hero
Fried Eggplant Sandwich
Giant Italian Hero Recepe: Italian meats and pan fried eggplant form a winning combination in this two-handed sandwich.
- Olive Oil
- 2 medium Eggplants (peeled; sliced into 1/2-inch thick pieces)
- 1 1/2 cups Flour
- 3 Eggs (whisked)
- 1 1/2 cups Breadcrumbs
- Salt and freshly cracked Black Pepper
- 6 Hoagie Rolls (split lengthwise and pressed open)
- 1 bunch fresh Basil
- 1 pound sliced Mortadella
- 1 pound sliced Salami
- 1 pound sliced Sopressada
- 2 pounds sliced fresh Mozzarella
- Spicy Celery Giardiniera
Clark Gregg Gets Cooking - 1
1 1/2 cups Flour
3 Eggs (whisked)
1 1/2 cups Breadcrumbs
Salt and freshly cracked Black Pepper
2 medium Eggplants (peeled; sliced into 1/2-inch thick pieces)
Place the flour, eggs, and breadcrumbs in three separate dishes for dredging. Season each with salt and pepper. Lightly coat the pieces of eggplant in flour, coat in egg and cover completely in the breadcrumbs.
Heat a large non-stick skillet over medium high with a few tablespoons of olive oil. Fry the dredged pieces of eggplants on both sides until golden, about 5 minutes. Remove to a paper towel lined plate and season immediately with salt.
6 Hoagie Rolls (split lengthwise and pressed open)
1 bunch fresh Basil
1 pound sliced Mortadella
1 pound sliced Salami
1 pound sliced Sopressada
2 pounds sliced fresh MozzarellaSpicy Celery Giardiniera
Begin to assemble the sandwich starting with the basil leaves. Place torn basil leaves on both sides of the bread. Top both sides with layers of sliced meats. Place fried eggplant down the center and top with fresh mozzarella and spicy celery giardiniera. Close the sandwich and enjoy.
1. The combination of hot and cold elements takes this sandwich to the next level.
2. When breading the eggplant, here’s a way to remember the order to prepare it: flour, egg, breading. Remember FEBruary.
3. Be thoughtful about assembling a sandwich; the layers may not seem like a big factor, but they can make all the difference in taste.