Do you ever have those moments when you’re really glad no one was around to see you do something stupid or embarrassing? Like, I don’t know…when you talk to your dog or lick the brownie batter spatula and get chocolate all over your face or when you miss a step and almost fall down the stairs. Not that I would know anything about doing ANY of those…just giving examples, y’know? 😉
I will admit, however, that I was pretty happy when no one was around to see Marc and I demolish these open faced eggplant parmesan sandwiches. First of all, I was beyond hungry and felt like a ravenous beast all through dinner. Second, these were a hot mess to eat, and after a failed attempt of eating it with my hands (um, no…just don’t) they definitely required a knife and fork. Third, we both completely licked our plates clean, finishing these ginormous open faced sandwiches.
Now, you definitely don’t have to make yours quite so big. It just so happened that the focaccia bread that I bought was really wide, making for really long slices of bread. Hence, very large sandwiches. So you can let your hunger be the deciding factor in how big your ‘wiches are.
Which, speaking of you making these cheesy, crunchy, eggplant parmesan delight of sandwiches – DO IT!! Do it while eggplants are at every stand at the farmers market. Do it while there’s still sunlight at 7:00 and you can eat your open faced sandwiches on the patio. Do it on a night when you get home from work and aren’t on the verge of eating your arm because *disclaimer* they take a bit of time to make. But are so worth it. Do it because they. are. so. good!
What’s not to love about crispy breaded eggplant slices layered with marinara sauce and mozzarella cheese, topped with more mozzarella and cheese, all on top of some yummy bread?! I see these as a great transition meal into fall as it uses late summer produce and is a fun take on classic comfort food as a sandwich.