Eggplant Parmesan Sandwich
Looking for new ways to upgrade your sandwich game? This delicious and nutritious eggplant parmesan sandwich will hit the spot! Filled with yummy Mediterranean goodness, this sandwich contains ingredients that will promote healthy, glowing skin, and better heart health. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 2 slices eureka! ® Smoooooth Wheat Organic Bread
- 1 large eggplant cut lengthwise into six ½” slices
- 1 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- ¼ cup + 2 tablespoons marinara sauce
- 1 small ball organic grass-fed mozzarella cheese, cut into six 1/8” thick slices
- 2 tablespoons shredded organic grass-fed Parmesan cheese
- ¼ cup fresh arugula leaves
Instructions
Directions
- Spread eggplant out on a few layers of paper towels and sprinkle with salt. Cover with another few layers of paper towels and place a cutting board or baking dish on top, weighted with a few cans of beans or a heavy baking dish
- Press to draw out excess moisture, about 20-30 minutes
- Pre-heat grill to medium-high.
- Brush eggplant with olive oil and grill, about 2-3 minutes each side. Set aside. And cut each slice in half.
- Begin sandwich assembly
- In a cast-iron skillet or baking sheet, layer two bread slices with two pieces of eggplant followed by a slice of mozzarella and a tablespoon of marinara
- Repeat two more times on each slice of bread.
- Place remaining slices of bread along side partially assembled sandwich and place skillet or baking sheet on grill and cover.
- Heat until cheese is melted and gooey, about 3-4 minutes.
- Sprinkle 1 tablespoon Parmesan cheese and top each sandwich with 2 tablespoons arugula leaves.
- Top with remaining
Notes
Courtesy of Eureka Organic Bread
