Roasted Peppers and Eggplant Parmesan Recipe


Here is a great sandwich with two of my favorite vegetables, roasted peppers and eggplant on a toasted garlic roll! I just love using leftovers for this sandwich. I make roasted peppers all the time and fried eggplant in large quantities. Then I freeze the leftovers for other uses. I take out whatever I need to make sandwiches and have it all ready whenever I want to make a great topping using these vegetables for pizza toppings or in casseroles.


Roasted Peppers and Eggplant
 Parmesan Recipe

red peppers cleaned
eggplant cut in thick slices
mozzarella
tomato sauce
minced garlic
rolls
butter
salt pepper to taste
olive oil
long shreds of grated cheese
Italian herb seasoning



Roasted Peppers:

To prepare a roasted bell pepper, cut around the stem, which you may want to keep to use as a cap, scoop out the seeds and discard them take out the white part of the ribs out. If the recipe you are following suggests you peel your peppers, put them under a broiler, turning them often, until they blister, then scrape away the skins (if you've already cut them into strips broil them skin side up). These also can be done on a gas grill, burn the skin on high heat until peppers are soft. Cool remove skins.

Eggplant Parmesan


1 eggplant washed and sliced thick, leaving partial skins on striping effect(for sandwich slices cut much thinner and fry)
1 1/2 cups of seasoned flour
1 egg beaten with 1/4 cup water
seasoning, 1/2 teaspoon of each, salt, pepper, parsley, oregano, garlic powder, basil
1 pinch of fennel seed (about 1/4 teaspoon)
1 tablespoon minced fresh garlic
oil for frying
grated cheese long Parmesan and Romano blend
shredded mozzarella
favorite sauce

Heat oil in large fry pan. In a large plastic bag add flour and seasonings. Add eggplant slices to the egg mixture,(if you prefer a lighter coating moistened eggplant in plain water and shake in seasoned flour ) shake wet eggplant into the seasoned flour. Drop into hot frying oil about 1/2 inch of oil, fry each piece until golden brown. Spread out on paper towels to blot the oil. 
Assemble roasted peppers and fried eggplant on a buttered toasted garlic bread roll sprinkle with Italian herb seasoning and drizzle with a tiny bit of olive oil. Add the mozzarella some minced garlic, salt pepper to taste and broil on low until the cheese melts just a few minutes. Sprinkle with grated cheese. 


1 comment:

Liz Berg said...

Such a delicious veggie sandwich! Love the gooey cheese!