Hot Veggie Sandwich
I love bread, I really do. I know it’s not good for you to have too much, but it makes me happy!
So when I was craving bread, but also something hot and cheesy, this seemed like a perfect option. Stand aside regular grilled cheese, the aubergine parmigiana SUB is here.
This aubergine parmigiana makes a great veggie side or light lunch served with some salad. Add in pasta sheets for a more filling dinner or serve in bread like this for a super satisfying lunch.
The parmigiana is a simple combination of grilled aubergines which give a smoky, meaty texture and flavour, plus mozzarella cheese. In this version I’ve used scamorza which is a smoked mozzarella because it’s just SO good.
The sauce is a simple marinara with chilli flakes and dried herbs. I’d recommended tasting the sauce and adding enough red wine vinegar to give it a good tang which cuts nicely through the rich filling.
Then just serve with your favourite salad leaves and enjoy 🙂
If you’re loving the scamorza try this Leek, Kale & Scamorza Tart.
For more veggie burgers you could try this Mushroom & Taleggio Veggie Burger or Halloumi Burger With Beetroot Relish & Harissa Mayo.
Let me know if you give this one a try or what else would be improved with a bread bun…..veggie lasagna sub anyone? *drool*
- 1 aubergine
- 1 tbsp. garlic oil (optional)
- Passata (approx. 300g)
- 1 tbsp. red wine vinegar
- 1tsp sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp chilli flakes
- 1 ball scamorza cheese, 200g (or sub regular mozzarella or vegan cheese alternative)
- 3 tbsp. breadcrumbs
- 2 panini rolls
- Salad leaves (approx. 30g)
- Preheat the oven to 200C/392F
- Slice the aubergine thinly lengthways into about 12 slices
- Grill these in a griddle pan until soft and coloured (may need to do this in batches)
- As they grill season and drizzle over a little garlic oil (optional)
- In a small saucepan heat the passata with the dried herbs, chilli flakes, vinegar and salt
- In a small baking dish layer aubergine, sauce then slice scamorza and repeat 2 or 3 times (you may have some sauce leftover - you don't want the parmigiana to be too wet)
- Top with the breadcrumbs, drizzle with a little more garlic olive oil (optional) and put in the oven
- Cook for about 25 minutes or until golden
- Leave to cool for a few minutes so it firms up
- Then slice a long section and add into the panini
- Top with salad and any leftover sauce