Name: Eggplant Parmesan Sandwich
Cook time: 9900 s
Total time: 9900 s
Yield: 4
Ingredients: For the Eggplant:; large globe eggplants (approx. 4 lbs), sliced into 1/2 inch rounds; Kosher salt, for sweating and seasoning; all purpose flour; Frying Oil Blend: cups Neutral oil (like Grapeseed or Avocado) mixed with 1 cup Extra Virgin Olive Oil (or a 70/30 ratio).; For The Tomato Sauce:; extra virgin olive oil; small shallot, finely minced; garlic, minced; dry white wine (Chardonnay or Pinot Grigio); crushed tomatoes (one 28 oz can plus one 14 oz can; Mutti preferred); freshly ground black pepper; red chili flakes (optional); granulated sugar (to balance acidity, if needed); fresh basil leaves, torn; For the Assembly & the Sandwich:; (4 cup shredded) low moisture mozzarella, shredded; Parmigiano Reggiano, freshly grated; large baguettes; garlic, peeled (for rubbing bread); baby arugula; Extra virgin olive oil, for toasting

Yarin Danieli

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

Yarin Danieli

Eggplant Parmesan Sandwich

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