“Vegetarian sandwiches don’t have to be wimpy,” says Chef Neil Doherty, Sysco’s Senior Director of Culinary Development. And this eggplant Parmesan sandwich proves the point. Three kinds of cheese add extra richness. And the prebreaded Arrezzio Imperial Eggplant Cutlet saves time and labor in the kitchen.
- Fry the eggplant cutlets in a deep fryer and place on a sizzle plate to keep warm.
- Ladle the warm marinara sauce over the eggplant and top with the basil leaves. Sprinkle evenly with the shredded mozzarella, provolone and Parmesan.
- In a small bowl, combine the olive oil, puréed garlic and crushed red pepper flakes. Open the hoagie roll and brush both sides with the garlic-oil mixture.
- Place both sides of the roll, cut side up, and the eggplant under a salamander to melt the cheese. Use a spatula to place the eggplant on the roll. Serve with your favorite side dish.