Prep Time – 35 minutes
Cook Time- 65 minutes
Total Time – 1 hour and 40 minutes
Ingredients
2 medium eggplants cut into ½ inch thick rounds
2 eggs beaten
4 cups of Italian Style bread crumbs
½ cup of flour
1 pound of mozzarella cheese (sliced or packaged)
½ cup of grated parmesan cheese
1 tbsp of Take A Peak Poultry Seasoning
Two handfuls of fresh basil leaves
4 soft brioche buns
Marinara Sauce
2 (28-ounce) cans of San Marzano whole plum tomatoes
1 tbsp of granulated sugar
¼ cup of olive oil
1 tbsp of Take A Peak Crushed Red Pepper flakes
½ tsp of kosher salt
6 fresh garlic cloves cut and peeled
3 medium yellow onions cut evenly into thin slices
Directions
Preheat oven to 350 degrees
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Lastly, bake in preheated oven for 35 minutes, or until golden brown.
For making the sandwiches: Butter and griddle both sides of the buns until golden and crispy (you can toast the buns as well). Tear the burrata over the bottom buns, then add 2 hot eggplant slices, hot or sweet peppers , and fresh basil leaves on each sandwich.
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