Aubergine Parmesan sandwich

1) Slice the aubergine crosswise about 0.25cm to 1cm thick; make the slices as consistent as possible. If the base of the aubergine is very large, cut it in half lengthwise. Soak the sliced aubergine in a large bowl of warm, salted water for 1 to 2 hours. Make sure it is completely submerged in the salt water.

2) Scramble the 3 eggs with salt and pepper to make an egg wash. Remove the aubergine slices from the salt bath, shake off excess moisture, and dip into the egg wash. Then dip the aubergine slices, 1 at a time, into a flat plate filled with seasoned breadcrumbs, covering all surfaces, and set aside. Repeat until all slices are done. Discard excess egg wash and breadcrumbs.

3) In a large frying pan over a medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up. (Add more oil as necessary during cooking.) Add the breaded aubergine slices to the pan, cover and cook until they become translucent, about 5 minutes. If they begin to burn, lower the heat and allow to cook slowly.

4) Using a large spatula, turn the aubergine slices onto the other side and cook 1 to 2 more minutes with the lid on until the aubergine is completely tender. Remove from the frying pan and place onto paper towels to blot any excess oil.

5) Preheat the oven to 180C/Gas 4 oven and warm the rolls for 5 minutes before serving. Place 2 or 3 aubergine slices onto the warmed roll, top with grated mozzarella cheese, then some warm marinara sauce. Enjoy!

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.