Eggplant Parmesan is extra special served with marinara sauce and lots of cheese on soft Italian loaf. This is a great meatless option that's hearty and packed full of flavor.
Cut off the top and bottom of the eggplant. Slice the eggplant into 6 one-inch thick slices. Lay the eggplant on a baking sheet and sprinkle both sides of the eggplant with kosher salt. Let the eggplant sit for an hour at room temperature to release moisture. Use a paper towel to blot all of the liquid off the eggplant slices; set aside.
Heat the canola oil in a large skillet over medium high heat until the oil is about 365-375 degrees. Meanwhile, set out three shallow bowls and in each bowl add the flour, beaten eggs, and breadcrumbs. Take a slice of eggplant and dip both sides in the flour, shaking off the excess. Then, dip it in the egg and then lastly dip it in the breadcrumbs. Place the coated eggplant on a plate and repeat with remaining slices.
Fry the eggplant in the oil being careful not to overcrowd the pan (you may need to work in batches). Cook the eggplant until golden brown, about 2 minutes on each side. Carefully remove the eggplant from the hot oil and place on a clean paper towel to drain.
Set your oven to broil and position baking rack near top third of the oven. Slice the loaf of bread in half lengthwise and place on a baking sheet. Spoon ½ cup of marinara sauce on both sides of the bread. Add on the cooked eggplant, sprinkle on the parmesan cheese, and top with fresh mozzarella cheese.
Place the sandwich under the broiler for a minute, just to let the cheese melt. Sprinkle on Italian seasoning and top the sandwich with the other half of the bread. Let sit for 2-3 minutes before slicing and serving.
Notes
Take the time to salt the eggplant and remove the moisture before frying. This will give you a more tender eggplant without any bitter taste.
You can make your own Italian breadcrumbs at home by adding Italian seasoning, garlic powder, and salt to traditional breadcrumbs. Note that panko breadcrumbs won't work well here.
Fresh mozzarella melts great, but you could substitute shredded mozzarella or slices of provolone.
Instead of using a long bread loaf, you could use smaller bread rolls and make individual sandwiches.
Serve your Eggplant Parmesan Sandwich hot or at room temperature.