This grilled cheese is a lighter version of an eggplant Parmesan, flavorful and crispy, without an overbearing submarine sandwich roll.
A Vegetarian & Cooking! original grilled cheese.
-2 slices Italian bread
-2 slices Provolone cheese
-2 tablespoons tomato sauce
-1 small eggplant
-1/2 cup flour
-1/2 cup breadcrumbs
-Salt and cayenne pepper
Peel and slice the eggplant to 1/4 inch coins, then pat dry. Prepare three dishes one of flour, another of a beaten egg, and the third of breadcrumbs mixed with a dash of salt and cayenne. Coat the eggplant in these three ingredients, in the named order, and pan fry on both sides until crispy.
Layer the eggplant, cheese and tomato sauce, and grill so that the bread is brown and crunchy. Serve with additional tomato sauce if desired.
The crispness of the fried breadcrumb, the slight bitterness of the eggplant, tang of the tomato, and subtlety of the provolone are a classic and delicious combination, here in a light and accessible grilled cheese. A respectable sandwich.