Refresh Your Eggplant Parm Sandwich (Feat

#lunch #food #baking #bread #recipe #italian

I love Italian American eggplant parm sandwiches. But, they're heavy enough to put down an elephant. In this video, I'm adapting a sesame hoagie roll into a crispy light bun, showing some nice ways to prep your fried eggplant, and swapping a basil sauce for fresh leaves that usually get sad & wilted.

As always, you'll learn how to do it all from scratch. Not to mention, learn about some fantastic creators along the way who gave me inspiration or taught me how to do something new that I think is useful for anyone.

Featured Creators:
Brian Lagerstrom - @BrianLagerstrom
Christian Petroni - IG @christianpetroni
Jack Sturgess - @Bakewithjack


My growing 📸INSTAGRAM: @recipeofrecipes

Link To Full Recipe And Others:
https://www.recipeofrecipes.com/

****RECIPE (6 Sesame Buns and Eggplant For 4 Sandwhiches)***

THE POOLISH / PREFERMENT
50g warm water (86F/30C)
50g bread flour
8g instant yeast

THE DOUGH
380g AP Flour
50g Semolina
8g Sugar
13g Salt
20g Shortening (Or Butter)
270g water
100g Poolish

BREAD CRUMBS
3 cups bread crumbs
1g (1 tbsp) oregano from up top
3g (1/2 tbsp) salt
1g (1 tsp) Garlic powder
1g (1 tsp) Black Pepper
1g (1 tsp ) red pepper flake

BASIL SAUCE:
50g Fresh Basil (1 Quart Picked)
65g Mayo (1/4 Cup)
1 clove garlic
1g tsp salt
1/2 tsp pepper
1/2 Lemon juiced
112g Neutral Oil (1/2 cup )

MARINARA SAUCE:
1 Tbsp Olive Oil
50g Diced Onion (1/4 Medium Onion)
800g Crushed Tomato (28oz)
1 Tsp Oregano
1 Tsp Red Pepper Flake
1 Tsp Salt
1 Tsp Black Pepper
1 Whole Clove Garlic
3g Balsamic Vinegar (1 Splash)
1 Sprig Basil (For Resting In Sauce)



STEP 1)
Add water, yeast, and flour into a bowl mix throughly until no dry clumps of flour remains. Let ferment at room temp for 1 hr.

STEP 2)
Mix the poolish, with all dough ingredients. Continue mixing until a cohesive dough has formed. Let rest for 30 mins. Then use the bowl to stretch and strengthen the dough. Rest for 1 hr until doubled. Divide into 6 - 150g dough balls. Complete 1st shape, cover, and rest 30 mins. Complete second shape and roll dough balls onto a wet towel, and into a bowl of seasame seeds. Proof on a lined baking tray for 1 -2 hours until almost doubled in size. Eggwash your seasme dough balls, then bake at 400F for 20 mins, or until golden brown.

STEP 3)
Make your marinara sauce by sauteing onion, seasonings, and crushed tomatoes together. Simmer for 30 mins, and add your basil sprig for flavor. Remove the garlic clove and basil, then transfer to a container.

STEP 4)
Blend your basil sauce by adding all ingredients to a blender or a tall container for an immersion blender. Mix together until smooth.

STEP 5)
Peel your eggplant. Then slice into 1 inch medallions. Salt both sides moderately and lay on paper towel to pull moisture out for at least 30 mins. Then, partially cook the eggplant by searing in a hot pan with oil until browned. Optionally, bush with balsamic vinegar and then let cool on a wire wrack.

Assemble your breadcrumb mixture, beat your three eggs and set up your breading station. Bread your eggplant slices and let rest in the fridge for 30 mins before frying. Fry in oil at 345 degrees until golden brown, turning halfway through cooking. Let drain on that same wire wrack, and finish with a little salt.

STEP 6)
Cut your bread in half. Build your sandwich, adding cheese of your choice then bake in the oven for 5 mins at 400F to melt cheese and toast the top bun. Finish with basil sauce and enjoy!

#recipe #food #italy #lunch #baking

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