Eggplant Parm Grilled Cheese.
Oh yes I did just eggplant parm your grilled cheese.
How do we feel about this? Horrified? Elated? Unsure?
I will tell you how I feel about it: HUNGRY.
Unrelated but sort of related: this is how toasted I like my bread. TOASTED. For nearly eight years now I’ve been rambling on about how I want my bread toasted within an inch of it’s life. Eddie would like his toasted bread to look like those slices right up there. Very untoasted.
How do we even survive in this house? I have no idea.
More unrelated and not even closely related: it’s the start of gift guide week! Sharing all of my favorites and things on my own wish list. All week long.
This is so hearty and obviously delicious. If you love eggplant parmesan AND you love grilled cheese, well I think that your day might be made.
Also, I’m going to let you in on a little secret. While I don’t think it’s very difficult to make eggplant parm, Trader Joe’s does sell some frozen eggplant parm rounds that you can trash up to your own liking. If you’re ever so inclined to buy them or if you have them on hand, you can use them for this too!
No one will mind. They are eating crunchy, saucy eggplant rounds enveloped in melty cheese and toasted bread.
Where do I even get off doing such a thing?
In more adventures of “I could never live without cheese,” you could also probably do this with chicken parmesan. Eddie wishes I did this with chicken parmesan. But I wanted to, you know, keep it veggie centric so it could be good for us.
Because this is soooo good for us.
- 1 small eggplant, sliced into rounds
- 3/4 cup panko bread crumbs
- 1/3 cup seasoned fine breadcrumbs
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon flour
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- pinch of salt and pepper
- 2 large eggs
- 2 tablespoons olive oil
- 4 slices bread
- 1/3 cup marinara sauce, plus more for dipping
- 4 ounces fontina cheese, freshly grated
- 2 ounces provolone cheese, freshly grated
- softened butter for spreading
- parmesan cheese for sprinkling
- fresh basil for garnish
- Place the breadcrumbs, parmesan cheese, flour, dried basil, crushed red pepper, salt and pepper in a bowl and stir. Lightly beat the eggs in another bowl.
- Heat a large skillet over medium heat and add the olive oil. Take the eggplant rounds and dip them in the egg, then into the breadcrumb mixture, pressing gently to adhere. Place the breaded eggplant in the skillet and cook on both sides until golden, about 2 to 3 minutes per side.
- To make the grilled cheese, heat a skillet over medium-low heat. Spread the outsides of the bread slices with softened butter. Spread the insides of the bread slices with the marinara. Top one marinade side with a handful of cheese, then press a few eggplant rounds (or only one, depends on how big they are!) into the center. Top with more cheese, then the other marinara coated bread slice.
- Cook the sandwich until the cheese is melted and the bread is golden and dark and toasty. Serve with extra parmesan for sprinkling and marinara sauce.
I like how we do meatless Monday here.