- 1 pack pull apart slider buns approx. 6 buns connected
- 1 eggplant
- 12 slices mozzarella cheese
- 2 tbsp fresh basil
- 1/4 cup butter
- 1/2 L cooked tomato sauce
- 3 cloves fresh garlic
- 2 cups AP flour
- 6 eggs
- 2 tbsp milk
- 2 cups Italian bread crumbs
- fresh parmesan cheese
- 1 L canola oil for frying
- Bomba style chili oil (only if you like spice)
- Cut your eggplant into 1/4 inch coins and soak in salt water for 30 minutes.
- While soaking, warm up your already prepared tomato sauce on low and let it simmer.
- Preheat your frying oil in a heavy bottom pot to 325F (a digital probe thermometer is the best way to determine the oil temp).
- Set up your breading station with 3 bowls – 1) flour, 2) whisked eggs with milk 3) Italian breadcrumbs.
- Use tongs to transfer the sliced eggplant from the flour bowl, to the egg wash bowl, to the bread crumb bowl and then place on a plate off to the side.
- Once all pieces have been breaded, gently add them to the hot oil no more than 6 pieces at a time. Lightly fry on both sides until eggplant is a nice golden brown.
- Use a slotted spatula/spoon to safely remove the fried pieces of eggplant and transfer to a plate lined with paper towel and lightly season with salt.
- Pre heat your oven to 375F. Using a bread knife cut all the sandwiches open but leave all the tops connected and the bottoms connected.
- Transfer the bottom layer to a baking sheet and layer cheese on the base of the buns. Add a little bit of sauce on the cheese, then layer with eggplant, add more sauce on top of the eggplant then top with more cheese. Bake for 5-6 minutes until cheese is nice and bubbly.
- In a small pot or pan, melt butter, finely chopped garlic and chop fresh basil.
- Remove sandwiches from oven and place fresh basil on top of the melted cheese (if you like spice also add the chilli oil here)
- Cover the sandwiches with the top layer of buns, brush with melted butter and chopped garlic mixture and a light sprinkle of salt and place back in the oven for 2-3 minutes
Remove and top with freshly grated parm. Pull apart and enjoy!
Join the conversation