Italian Eggplant Sandwich: Vegan

• Vegetarian

• Produce

  • 1 Eggplant, medium
  • 4 Jalapeno peppers
  • 4 cups Mushrooms

• Condiments

  • 3 Eggs worth of egg replacer
  • 1 Marinara sauce, Homemade

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Cupolive oil

• Bread & Baked Goods

  • 2 cups Bread crumbs, seasoned
  • 4 Kaiser buns, crusty

• Dairy

  • 4 slices Mozzarella cheese, vegan

Found on theedgyveg.com

Description

Ingredients

• 4 crusty Kaiser buns
• Homemade Marinara Sauce
• 1 medium eggplant, peeled and cut into ¼-inch-thick rounds
• 2 cups seasoned bread crumbs
• 3 eggs worth of egg replacer
• 4 Jalapeño peppers, thinly sliced
• 4 cups Mushrooms, sliced
• 1 cupolive oil
• 4 slices vegan mozzarella cheese
• Salt to taste

Directions

• Prepare the marinara sauce, and heat through. Once heated, reduce heat to keep warm.
• Add 3 tbsp of olive oil to a large-size pan, and heat over medium high heat. Add mushrooms with a sprinkle of salt and cook stirring occasionally, until the liquid evaporates and the mushrooms are tender and browned. This should take about 10 minutes. Lower heat to keep warm.
• Add 2 tbsp of olive oil to a medium-size pan, and heat over medium high heat. Add jalapeños with a sprinkle of salt and cook stirring occasionally, until the liquid evaporates and the jalapeños are soft and bright green. This should take about 5-8 minutes. Lower heat to keep warm.
• In a medium-size, shallow bowl, whisk together your egg replacer. In a second bowl, add the seasoned breadcrumbs. Add ¾ cup olive oil to a skillet and heat over medium-high heat until oil is heated to 325F, or until it bubbles when you add a couple bread crumbs. That is how I always test my oil.
• Working in batches, dip the eggplant into the egg replacer, and then coat completely in breadcrumbs. Place the eggplant medallions in oil and fry until lightly golden and cooked through on both sides, about 4 minutes per batch. When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil.
• Place your buns in the oven at 400F for 2 minutes or place facedown on a pan to toast slightly. Remove buns form heat and spoon about 2 tbsp worth of marinara sauce on both halves and top with vegan mozzarella cheese. Place 2 or 3 eggplant slices onto warmed crusty bun and top with mushrooms and jalapeños. if you like a really saucy sandwich you can also add more sauce. Top with second half of the bun, cut in half and enjoy!