"Everyone loves a good eggplant parm now and again—breaded, fried and oozing with oil and cheese," says Mark D'Abundo, executive chef for Gourmet Dining Services at Kean University in Union, N.J. His version takes a healthy approach to eggplant parm without cutting out flavor. With this recipe, D'Abundo says, it's important to use a really good tomato sauce and absolutely fresh mozzarella.
2 ciabatta rolls
1 medium sized eggplant, cut into 3/4-in. slices
1 cup tomato sauce
8 oz. fresh mozzarella cheese, thinly sliced
Kosher salt and black pepper to taste
3-4 leaves fresh basil
1. Preheat oven to 350°F. Slice ciabatta roll and place on sheet pan to toast in oven until lightly golden brown, about 8 mins.
2. Heat oil in medium sized sauté pan on medium heat. Season eggplant with salt and pepper and start cooking eggplant in single layer, about 2 mins. or until eggplant is lightly brown on each side and begins to soften.
3. Place eggplant slices on sheet pan and top with tomato sauce and slice of mozzarella. Put back in oven until cheese melts.
4. Place 3 slices of eggplant on ciabatta roll with a few torn basil leaves. Drizzle with more olive oil if desired.