Ingredients
- 2 Italian Rolls
- 1 large Eggplant, sliced 1/2 inch thick
- 1 cup Anna TIPO 00 Flour
- 2 Eggs, beaten
- Cento Classico Olive Oil, for frying
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Cento Seasoned Bread Crumbs
- 1 jar Cento Roasted Peppers (12 oz), drained
- 1/4 cup Cento Basil Pesto Sauce
- 2 cups Arugula
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Italian Balsamic Glaze, for drizzling
Directions
Lightly salt eggplant slices and let them rest to draw out moisture, then pat dry. Set up a breading station by placing flour in one dish, the beaten eggs in another, and breadcrumbs in a third. Dredge each slice of eggplant in flour, dip in the egg, then coat in breadcrumbs. Heat about ½ inch of frying oil in a skillet over medium heat and fry the eggplant for 3 to 4 minutes per side until golden and crisp. Transfer to paper towels and set aside. In a bowl, toss arugula and Parmesan with the olive oil, a pinch of salt, and black pepper. To assemble the sandwiches, spread basil pesto on the bottom half of each roll. Layer with fried eggplant on top, followed by red peppers. Add the dressed arugula mixture, then drizzle with balsamic glaze. Close the sandwich, press gently, and slice before serving. Serves 2.
