Ingredients
For the tomato basil sauce:
2 cups grape tomatoes
3 large tomatoes
5 4 fresh basil leaves
3 tbsp olive oil
1 garlic head (tip removed)
Salt and black pepper, to taste
1 tbsp double concentrated tomato paste (optional)
For the fried eggplant:
8 4 slices of peeled eggplant
3 2 eggs
1 cup all purpose flour
1 1/2 cups breadcrumbs
2 tbsp coarse sea salt
Oil for frying
To assemble the sandwich
2 1 or baguettes (depends on their size), lightly toasted
8 4 slices fresh mozzarella cheese log
8 fresh basil leaves
8 tbsp grated Parmesan cheese
6 About tbsp fresh arugula
4 tsp balsamic glaze
Directions
Step 1
1. Roast the tomatoes:
Step 1
- Preheat the oven to 350°F.
Step 2
- Place the garlic head, tomatoes, olive oil, salt, and pepper into an oven-safe baking dish.
Step 3
- Cover the garlic head with aluminum foil and bake for 30-45 minutes, until the garlic and tomatoes have softened (garlic may need an extra 10 minutes). Let cool.
Step 4
- In a blender, puree the cooked tomatoes, squeeze the garlic out of the skin, add the basil leaves, and blend until smooth. If desired, add tomato paste for extra color and thicker consistency. Adjust salt and pepper if necessary. Set aside.
Step 5
2. Prepare the eggplant:
Step 1
- Place the eggplant slices on parchment paper and sprinkle with coarse salt. Let sit for 30-45 minutes to draw out moisture.
Step 2
- Pat the eggplant slices dry with a paper towel.
Step 3
3. Fry the eggplant:
Step 1
- Heat oil in a frying pan over medium-high heat.
Step 2
- Prepare three stations: one plate with flour, one bowl with whisked eggs and a pinch of salt, and one plate with breadcrumbs.
Step 3
- Dip each eggplant slice into the flour, then the whisked eggs, and finally the breadcrumbs, ensuring each slice is well coated.
Step 4
- Place the coated eggplant slices in the hot oil and fry until golden brown.
Step 5
- Remove from the oil and place on a plate covered with paper towels to drain excess oil.
Step 6
4. Assemble the sandwich:
Step 1
- Spread the tomato-basil sauce on the bottom part of the toasted baguette.
Step 2
- Add slices of fresh mozzarella cheese.
Step 3
- Top with basil leaves, then lay two slices of fried eggplant on top of each other.
Step 4
- Sprinkle with grated Parmesan and add fresh arugula.
Step 5
- Drizzle with balsamic glaze.
Step 6
- Close the sandwich with the top part of the baguette and serve immediately.
Step 7
Enjoy!
