Eggplant sandwich

Ingredients:

"Hero" sandwich

• 1 medium eggplant (about 500 g)
• 1.5 tsp salt and more as needed
• 3 cups fresh breadcrumbs
• 1.5 tsp dried oregano
• 1.5 tsp dried thyme
• Flour for dusting
• 3 large eggs
• 1 tbsp. milk
• Oil for shallow frying
• 4 18cm sandwich buns, split lengthwise
• 3 cups marinara sauce, recipe below
• 1/4 tbsp. grated parmesan
• 16 slices provolone cheese (about 250 g)

Quick Marinara Sauce

• 3.5 cups whole, peeled canned tomatoes with juice, 1 can (800 g), cut into large wedges
• 2 tbsp. l. olive oil
• 1/4 medium onion, chopped (about 3 tablespoons)
• 3 cloves garlic, chopped
• A sprig of fresh thyme
• A sprig of fresh basil
• 2 teaspoons of salt

Preparation:

1. Cut the eggplant in half crosswise. Divide each piece into 1 cm thick slices (about 16 pieces). Arrange the slices on a baking sheet and season generously with salt. Let them sit for about an hour to remove the bitterness.
   
   Place the eggplant pieces in a colander and rinse under cold running water. Place them on a work surface and dry thoroughly with a paper towel.
2. In a large bowl, combine 1.5 teaspoons of salt, breadcrumbs, oregano, thyme, season with pepper to taste.
   
   Place flour in a medium-sized deep plate or bowl. In another bowl, beat the egg and milk. Dust each eggplant slice with flour, dip it in the egg, and coat it in breadcrumbs. Shake off any excess crumbs and place each eggplant slice on a baking sheet.
3. Pour about 1 cm of oil into a large, straight saucepan. Heat over medium heat to 200°C, checking the oil temperature with a thermometer (the oil needs to be heated to 200°C, as adding the eggplant slices will reduce the oil temperature to the required 190°C).
4. Working in small batches, deep-fry the eggplant slices on both sides until golden brown. Deep-fry for about 3 minutes per batch. Using tongs, transfer the eggplants to a baking sheet lined with paper towels and season with salt to taste. Repeat until all the slices are fried. Fry the eggplants about 2 hours before serving.
5. Just before serving, preheat the oven to high. Place the sandwich buns, split lengthwise, on a baking sheet and toast under the broiler.
   
   Place 4 eggplant slices in each sandwich, pressing lightly. Drizzle each slice of bread with 3/4 cup of the sauce, sprinkle with 1 tablespoon of Parmesan cheese, and top with 4 slices of provolone.
6. Lightly grill until the cheese melts and browns slightly. Top with the top slices of bread and cut in half crosswise. Serve.
   
   

   Quick Marinara Sauce

   
   Heat oil in a medium skillet over medium-high heat. Sauté the onion and garlic, stirring, until lightly golden, about 3 minutes. Add the tomatoes and herb sprigs and bring to a boil. Reduce heat and simmer, covered, for another 10 minutes.
   
   Remove the herb sprigs. Add salt, spices, and pepper to taste and stir. Use the sauce immediately or store in the refrigerator for up to 3 days. Freeze the sauce for up to 2 months.