Graceland Eggplant Sandwiches

Last year we did a sandwich swap on my cooking board and my friend Lishie submitted her Graceland Eggplant Sandwiches, which my other friend Heather was lucky enough to make. I've had my eye on them for a long time, even adapting them with tomato sauce instead of the roasted red pepper, but I really wanted to make the original version.

These were so delicious, although SP told me he prefers them with the tomato sauce. Even Baby Girl ate a few bites of her sandwich and told me eggplant is yummy (she was much more interested in the antipasti pasta salad I served alongside - what can I say, the kid loves her carbs).

My lunch the next day was equally delicious but instead of the oil and vinegar I mixed some vinegar with mayo and spread it on the top and bottom bun. I need to remember to do that more often, it's easier than trying to get the right amount of oil and vinegar out of the bottles, as you can see from the photo my vinegar didn't cooperate.

Graceland Eggplant Sandwich
As seen on Hezzi-D's Books and Cooks, adapted from DeLish Lishie

1 medium eggplant
1 egg, whisked
1 tablespoon milk
1/2 cup breadcrumbs
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
4 sub rolls
1 jar roasted red pepper
8 oz. fresh mozzarella
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Cut the ends off of the eggplant and then peel it. Slice the eggplant lengthwise into thin slices. Place in a colander set inside a bowl. Salt the eggplant slices. Allow to sit for at least an hour. Blot off any moisture on the eggplant.

Whisk together the egg and the milk in a shallow dish. In a second shallow dish combine the breadcrumbs, oregano, garlic powder, black pepper, and paprika.

Preheat the oven to 375 degrees. Slice the sub rolls in half and place on a baking sheet.

Heat one tablespoon of olive oil in a large skillet over medium high heat. Dip the eggplant slices into the egg mixture and then coat with the breadcrumbs. Place 3 or 4 slices in the skillet and heat for 2-3 minutes per side or until it is golden brown. Remove from skillet and place on a sub roll. Repeat with the remaining 1 tablespoon oil and eggplant slices.

Top eggplant with roasted red pepper, mozzarella slices, and a sprinkle of black pepper. Splash a little olive oil and balsamic vinegar on the sub roll and place in the oven. Bake for 5 minutes or until the cheese is just melting. Serve hot with extra olive oil and balsamic vinegar.