Roasted Eggplant Parmesan Grinder
Author: 
Recipe type: sandwiches
 
Makes 4 grinders Note: If you are pre-cooking the eggplant for service, I heat up the inside of the grinder (eggplant, ricotta, sauce and mozzarella) on a cast iron pan and toast the roll separately to give the eggplant a little extra time to heat up without burning the roll. After each is cooked through, I transfer the eggplant to the roll and finish with basil.
Ingredients
  • 12 slices eggplant (slice in quarter inch slabs)
  • Sea salt (to taste)
  • Red pepper flakes (to taste)
  • Olive oil (about ¼ cup)
  • House marinara
  • 8 tablespoons ricotta
  • 8 slices mozzarella
  • 4 rolls
  • 16 leave basil
Instructions
  1. On a sheet tray, lay each slice of eggplant down then brush with olive oil and sprinkle with sea salt and red pepper flakes (a little goes a long way with the pepper flakes). Then flip each slice over and repeat.
  2. Roast the eggplant at 400 F for about 10 minutes or until tender and just starting to brown.
  3. Slice your rolls (I like to cut down the side and not all the way through).
  4. Put one slice of eggplant on each roll.
  5. Dollop 1 tablespoon of ricotta on top of each and spread evenly
  6. Follow with a tablespoon of marinara on each grinder.
  7. Repeat this with another slice of eggplant, then ricotta and sauce.
  8. Place another slice of eggplant on top of the sauce and then top with 2 slices of mozzarella (or about ¼ cup of shredded mozzarella)
  9. Bake on sheet tray at 550 F for about 6 minutes or until cheese on top is bubbling.
  10. Take out and finish with 4 leaves of basil per grinder.
  11. Eat and enjoy!
Recipe by Pizza Today at https://pizzatoday.com/recipes/salads-sandwiches-soups/roasted-eggplant-parmesan-grinder