Eggplant Parmigiana Ham Sandwiches (Print Version)
# Ingredients:
01 -
2 long eggplants, sliced lengthwise into thick slices
02 -
2 cups Italian red sauce
03 -
16 oz provolone cheese, sliced
04 -
2 cups mozzarella cheese, shredded
05 -
1 cup fresh parmesan cheese, grated
06 -
Olive oil, for brushing
07 -
Italian ham slices
# Instructions:
01 -
Preheat oven to 190°C (375°F). Rinse eggplants under cold water, pat dry with paper towels, cut off the ends, and slice lengthwise into thick, sturdy slices. Line a baking sheet with parchment paper and brush with olive oil. Arrange eggplant slices and brush each slice lightly with olive oil on both sides. Bake on middle rack for 20 minutes.
02 -
Remove eggplant from the oven. Spread a layer of red sauce on each eggplant slice, followed by a slice of Italian ham, several slices of provolone, and a sprinkle of grated parmesan.
03 -
Place another slice of eggplant on top to create a layered sandwich. Spread a thin layer of red sauce on top, then add shredded mozzarella and grated parmesan. Repeat until all eggplant slices have been used.
04 -
Set oven to low broil and cook for 10 minutes, or until cheese is melted and slightly golden brown on top.
05 -
Remove from oven and serve warm or at room temperature. Pair with a green salad and crusty Italian bread for a complete meal.
# Notes:
01 -
This recipe offers a hearty vegetarian alternative when prepared without the ham.
02 -
The sandwiches can be served warm or at room temperature with equal enjoyment.