Broiled Eggplant Parmigiana Sandwiches Layed with Ham and Three Cheeses
A quick, easy and delicious hearty alternative to meat. Vegetarian Stuffed Eggplant Sandwiches
Equipment
- 1 cookie sheet
- parchement paper
- baking dish
Ingredients
- 2 long eggplant, sliced long ways thicker slices
- 2 cups Italian red sauce
- 1 16oz provolone cheese ( sliced long)
- 2 cups mozarella (shredded)
- 1 cup grated fresh parmesan cheese
Instructions
- Turn on oven to 375 degrees, Rinse eggplant under cold water, with a paper towel wipe dry, cut off the ends, and slice long ways in thicker, sturdy slices.
- In a cookie sheet, place parchment paper, then brush bottom with olive oil, place eggplant slices on top, and brush each eggplant, lightly with olive oil on both sides. Place in middle rack of oven for 20 minutes.
- Remove eggplant from the oven. Begin to assemble. Spread layer of red sauce on top of each eggplant, followed by a slice of Italian ham, few slices of provolone and grated cheese.
- Place another slice of eggplant on top to create a layered sandwich effect, spread a little red sauce evenly on top , then add the shredded mozzarella and grated parmigiano. Repeat this process as many times until all the eggplant slices have been used.
- place on low broil for 10 minutes or until the cheese is melted and a little golden brown top is created.
- Remove from oven plate and serve, warm or room temperature it is always delicious! Make a green salad as part of the meal and some crusty Italian bread and you are ready to serve!
