Baked Eggplant Sandwiches – Get’em While They’re Room Temp!

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I didn’t intend for this baked eggplant sandwich to turninto yet another Super Bowl party food post, but two bites in and I realizedthat’s what may have happened. The reason for this epiphany had nothing to dowith taste or texture, but with temperature. I’d forgotten just how trulydelicious these are served at room temp, which was always how the Italians Ilearned this from served it.

Of course, like any normal person faced with a warm, cheese-filledanything, I ate one as soon as possible, and it was great. Golden-brown andcrisp on the outside, soft and gooey on the inside. However, when I went backfor seconds an hour later, I got to experience these in all their cooled-offglory.
While not as crispy, they were still crunchy around theedges and featured an entirely different flavor profile. Hot salami isn’t thegreatest expression of the sausage maker’s art, and you really don’t appreciatethe eggplant’s subtle sweetness playing against the cheese when hot.
I’m not sure exactly why, but Italians seem to have a thingfor room temperature fried foods, especially vegetables. I’ve heard MarioBatali talk about this before, but there seems to be a long tradition ofletting fried stuff cool down first before eating.

Happily, this practice worksperfectly for entertaining, since you can bake these off ahead of time, and putthem out on a tray anytime. Whether for your Super Bowl party, or not, I hope you give these addictive eggplant sandwiches a try soon. Enjoy!

Ingredients for each eggplant sandwich:2 thick slices eggplant (Note: some people salt the slicesto draw off liquid, which they say is bitter. I’ve done this for other eggplantrecipes, but not for these sandwiches. With the breading and filling, Iactually think the slight bitterness is an advantage.)3 thin, small slices of salami1/2 slice provolone cheese1 generous tablespoon olive oil, dividedseasoned flour as needed (flour with enough fine salt,pepper, and cayenne so that it tastes “seasoned” when you dip your finger init)beaten eggs, as needed (2 eggs is enough for about 4sandwiches)plain breadcrumbs, as needed
1 tsp very finely grated Parmesan cheese Pin It Now!