Vegan Eggplant Parmesan Sub Sandwiches

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Turn oven broiler on low

Step 2

In a small saucepan, heat olive oil on medium high heat.

Step 3

Saute onions until translucent, about 3-5 minutes.

Step 4

Add garlic and saute another 1-2 minutes.

Step 5

Add tomato sauce, tomato paste, and seasonings.

Step 6

Cover and simmer on low while you prepare your sandwiches.

Step 7

Place sliced eggplant rounds on a flat surface and sprinkle both sides with 2 teaspoons Kosher salt. Set aside for 10 minutes.

Step 8

Rinse eggplant slices of salt and place on a paper towel lined plate to dry, about 10 minutes.

Step 9

While your eggplant is drying, set up your dredging station.

Step 10

In one bowl, add the almond milk

Step 11

In a second bowl, add the panko breadcrumbs, vegan Parmesan shreds, and remaining teaspoon salt, mixing to combine.

Step 12

In a third bowl, add flour and cornstarch, mixing to combine.

Step 13

Place eggplant rounds first in the flour mixture, then the almond milk. Next, coat the eggplant rounds in the bread crumb/cheese mixture.

Step 14

Be sure that each eggplant round is fully coated.

Step 15

In a large fry pan, add enough oil to cover about 1½” from the bottom of the pan.

Step 16

Once oil reaches 375” degree F on medium/medium-high heat, fry eggplant in 2-3 batches.

Step 17

Fry until golden brown, about 5-6 minutes per side.

Step 18

Meanwhile, Place ½ teaspoon butter on each slice of the sourdough loaf and sprinkle with garlic powder.

Step 19

Broil on low until golden brown and the edges are crispy

Step 20

Remove bread from oven

Step 21

Assemble sandwiches by placing 2 eggplant rounds, 2 slices of cheese, about 1-2 tablespoons marinara sauce, a few sprinkles of grated Parmesan cheese and fresh minced basil.

Step 22

Enjoy!

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