Eggplant Parm Subs with Pancetta and Mozzarella

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.