Ingredients

Instructions

  1. Prep tomato sauce: Roast tomatoes and garlic at 400°F (200°C) for 25 min until blistered. Squeeze garlic from skins, blend with tomatoes, oil, vinegar, seasoning, and chili flakes, and the optional nutritional yeast until smooth.
  2. Prep eggplant: Salt slices, rest 20 min, pat dry. Dredge in flour, dip in egg, coat with breadcrumbs mixed with Parmesan.
  3. Cook eggplant: Fry in olive oil until golden (or bake at 425°F/220°C for 20 min, flipping once). Drain on paper towels.
  4. Assemble sandwich: Slice baguette lengthwise. Spread pesto on bottom half, then roasted tomato sauce. Layer eggplant, fresh mozzarella, and optional hot peppers. Top with more sauce if desired, close baguette.
  5. Melt cheese (optional): Place assembled sandwich under broiler for 2–3 min until mozzarella just melts. Garnish with basil, cut, and serve warm.

Plating & Garnishing

  • Base: The golden-crusted eggplant layered with melted mozzarella inside a toasted baguette.
  • Finish: Torn fresh basil leaves, a final drizzle of pesto, and optional pepperoncini on the side.

Safety & Quality: To maintain the crunch of the eggplant, assemble the sandwich just before serving. Use fresh mozzarella for the best melting texture.