the GREATEST VEGETARIAN sandwich

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

Slice eggplant and place it in a colander over a bowl; lightly salt the eggplant and place something heavy on top to draw out moisture for about 30 minutes.

Prepare a balsamic vinaigrette by mixing one part balsamic vinegar with one and a half parts olive oil, adding half a tablespoon of Dijon mustard, an equal part of maple syrup, salt, and black pepper; shake to combine.

After 30 minutes, dry the eggplant slices with a paper towel.

Set up a breading station with flour, beaten eggs, and a mix of panko and regular breadcrumbs; season all components.

Use one dry hand and one wet hand to coat the eggplant slices: dredge in flour, dip in egg, and coat with breadcrumbs; ensure there are no wet spots by re-coating with breadcrumbs if necessary.

Refrigerate the breaded eggplant cutlets for a minute to help the coating stick better.

Preheat olive oil in a skillet until ready for frying; test oil temperature by dropping a wooden utensil into the oil and checking for bubbles.

Fry the eggplant cutlets, flipping them often to ensure even browning; splash oil on any pale spots if necessary.

Warm ciabatta bread in a 375°F oven until fluffy and fresh.

Assemble the sandwich: cut the ciabatta roll, spread burrata on the bottom, drizzle with balsamic vinaigrette, add a pinch of salt, layer arugula, add eggplant cutlets, roasted peppers, and more vinaigrette on the top bun; close the sandwich.

Slice the sandwich carefully with a serrated knife and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens