1/2 C homemade tomato sauce (I used diced tomatoes, but next time I think I'll use crushed, this was too chunky), or just some chopped up tomatoes with salt and pepper
super thin sliced red onions
4 oz mozzarella cheese, grated (if you have fresh mozzarella, you can freeze it to grate it)
1/2 globe eggplant, sliced about 1/2 inch thick. You should have 8 slices.
2 slices of stale bread
1/4 C parsley
2~4 T grated Pecorino Romano cheese (or Parmigiano Reggiano)
1/2 C flour
salt and pepper
canola oil spray
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and place a cooling rack on top. Toast the stale bread slices in the toaster and let cool.
- Beat the eggs in a shallow dish and set aside. In another shallow dish, place the flour and season with salt and lots of pepper.
- In the bowl of a food processor, pulse together the toasted bread, parsley, and Pecorino Romano cheese. Place seasoned breadcrumbs in another shallow dish.
- First dredge the eggplant slices in the seasoned flour, then dip in the egg mixture, letting the excess drip off, and then coat with the breadcrumbs. Place them evenly spaced on the rack over the parchment lined baking sheet. Spray lightly with canola oil spray. Bake in the oven until the eggplants are cooked through completely and the crust is golden brown, 15~20 minutes.
- Take the 2 tops and 2 bottoms of the loaves of bread, and place them on a baking sheet crust-side down. Spread 2 tablespoon of sauce, place 2 slices of the eggplant, (and a little more sauce, if you like) then a tablespoon of grated mozzarella and pecorino cheeses, and the sliced red onions on top. Place under the broiler for a few minutes (depending on your broiler--so keep an eye on it), until cheese is bubbling and browned. Serve hot.