Eggplant Parm Subs with Pancetta and Mozzarella
Eggplant Parm Subs with Pancetta and Mozzarella
Ingredients
- ¼ cup (60 ml) olive oil
- ¼ cup (40 g) unbleached all-purpose flour
- 1 egg
- 1/3 cup (30 g) panko breadcrumbs
- 1/3 cup (25 g) Parmesan cheese, finely grated
- 1 medium eggplant, cut into 10 rounds ½ inch (1 cm) thick
- 1 package (125 g) thin slices pancetta
- 3 tbsp (45 ml) tomato paste
- 2 tbsp (30 ml) water
- 1 tbsp (15 ml) olive oil
- 1 small garlic clove, finely chopped
- 2 submarine buns, each 9 inches (23 cm) long
- 2 balls (each 100 g) buffalo mozzarella (see note), each cut into 5 slices
- Basil leaves, to taste
- 4 radicchio leaves, halved
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Pour the oil into a non-stick or parchment paper-lined baking sheet.
- In a shallow dish, place the flour. Season with salt and pepper. In a second shallow dish, lightly beat the egg. In a third shallow dish, combine the breadcrumbs and Parmesan.
- Dredge the eggplant slices in the flour, shaking off any excess. Dip into the beaten egg, letting some of the excess drip off. Then press lightly into the breadcrumb mixture to coat well. Place on the baking sheet.
- Bake for 15 minutes. Flip the eggplant over and top each piece with a slice of pancetta. Bake for another 10 minutes or until the breadcrumbs are golden and the pancetta is crispy. Let cool for 10 minutes.
Eggplant Parm Subs with Pancetta and Mozzarella