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Eggplant Parmesan Grilled Cheese Sandwiches

Serving Size: 6


6 Rosina Breaded Eggplant Cutlets

1 (16oz.) Jar of Marinara Sauce

¼ Cup of Grated Parmesan Cheese

¼ Cups Grated Extra- Sharp Provolone Cheese

1 Large Ball of Fresh Mozzarella Cheese, Thinly sliced

Fresh Basil Leaves

1 Loaf of Crusty Italian Bread

1 Stick of Unsalted Butter


Cooking Directions:

Place eggplant slices on a microwave safe dish and heat on high power for 2 -3 minutes. Let stand until ready for sandwiches to be assembled.

Slice Italian bread to desire thickens. Build a sandwich using 1 slice of eggplant, 1/4 cup of tomato sauce (spread evenly over bread), 2 slices of mozzarella cheese, a tablespoon each of Grated Parmesan Cheese and Grated Extra- Sharp Provolone Cheese, 2-3 basil leaves torn.  Repeat for the remaining sandwiches.

Melt 2 tablespoons of butter in a skillet or a grill pan over medium heat. Grill the sandwiches until the bread is golden brown and the cheese melts, about 5 minutes per side. Repeat for the remaining sandwiches.