My husband loves eggplant. So, this is a great idea for viewing the Super Bowl, or anytime that we’d like a lighter, portable meal. Eggplant parmesan might be a little messy for sitting on the couch, but maybe with a bib…

This recipe was inspired by a recipe on Epicurious.com. I simplified the recipe, but if you would like to attempt the original recipe, you can view it here.

Eggplant Parmesan Heros

2 jars marinara sauce
1 (1 1/4-lb) eggplant, cut crosswise into 1/4-inch-thick rounds
1 1/2 t. salt
1/2 t. pepper
1 cup all-purpose flour
1 3/4 cups fine fresh bread crumbs (from firm white sandwich bread), lightly toasted
1/2 cup finely grated Parmigiano-Reggiano (3 oz)
3 large eggs, lightly beaten
2 cups vegetable oil
4 (12-inch-long) loaves Italian bread, halved lengthwise
1 lb mozzarella, thinly sliced

Prepare eggplant:
Toss eggplant slices with 1 teaspoon salt in a colander set over a bowl, then let stand 30 minutes.

Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow bowl, then stir together bread crumbs and Parmigiano-Reggiano in another shallow bowl.

Dredge eggplant slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.

Preheat oven to 400°F.

Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 2 to 3 minutes per batch. Transfer with tongs to paper towels to drain.

Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up. Spread 1/4 cup tomato sauce on each top and bottom. Divide eggplant between bottom halves, overlapping slices slightly. Top each (open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella.

Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.