Parmigiana Focaccia Sandwich
Savor the taste of Italy with this vegan Parmigiana Focaccia Sandwich. With crispy eggplant, melty vegan cheese, and a burst of flavors from pesto and tomato sauce, it's a lunchtime delight. Enjoy the crunch and freshness in every bite of this plant-based, Italian-inspired sandwich.
Equipment
- 1 frying pan
- 1 oven for grilling the vegan cheese
- 1 sharp knife for slicing
- 1 cutting board
- 3 mixing bowls for the breading
- 1 spatula
- 1 Serving Plate
Ingredients
- 1 whole vegan focaccia bread sliced in half
- 2 whole medium eggplants thinly sliced
- 1 ⅓ cups panko breadcrumbs (125g)
- ½ teaspoon smoked paprika powder
- ⅔ cup all-purpose flour (80g)
- 1 cup plant milk (240 ml)
- salt and black pepper to taste
- rapeseed oil for frying
- 3-4 slices vegan cheese
- 2-3 whole grilled red peppers
- 2 tablespoon vegan basil pesto
- 3 tablespoon tomato sauce
- balsamic glaze for drizzling
- fresh basil leaves for garnish
Instructions
- Begin by preparing the eggplants. Slice them thinly, then sprinkle with salt. This will help draw out any excess moisture, improving their texture when fried. Set them aside for at least 10 minutes, then wipe off any excess moisture and salt with a paper towel.
- Next, prepare the coating for the eggplants. Combine the panko breadcrumbs with the smoked paprika powder in a bowl. In a separate bowl, place the all-purpose flour, and in another, the plant milk.
- Dip each eggplant slice first in the flour, then in the plant milk, and finally in the breadcrumb mixture. Make sure each slice is well coated. Then, fry them in the rapeseed oil until they're golden brown and crispy. Once done, remove the slices and let them drain on paper towels.
- While the eggplants are draining, slice the vegan focaccia bread in half. Spread the tomato sauce on one half of the bread. Then, layer the crispy eggplant slices and vegan cheese on top.
- Briefly grill the sandwich until the vegan cheese starts to melt. Be careful not to let it burn.
- Finish assembling the sandwich. Add the grilled red peppers, then spread the basil pesto on the other half of the bread. Drizzle with balsamic glaze and sprinkle with fresh basil leaves. Close the sandwich, cut into portions if desired, and serve!
Notes
- Serving Size: This recipe makes a single large sandwich, which can be cut into smaller portions if desired. Enjoy your Vegan Focaccia Parmigiana Sandwich!
- Serving: Serve the sandwich immediately while it's still warm. You can cut it into halves or quarters for easier eating. This sandwich pairs beautifully with a side salad or some vegetable chips.
- Storing Leftovers: If you have any leftover Focaccia Sandwich, you can store it in the refrigerator for up to 3 days. Make sure to wrap it tightly in plastic wrap or put it in an airtight container to maintain its freshness.
- Reheating Leftovers: To reheat, preheat your oven to 350°F (175°C). Unwrap the sandwich and place it on a baking sheet. Heat it in the oven for about 10-15 minutes, or until it's heated through. If you're in a hurry, you can also reheat the sandwich in the microwave. Wrap it in a paper towel and microwave it on high for 30-60 seconds, checking after 30 seconds to see if it's hot enough.
- Tips: Try not to store the sandwich with too much sauce on it, as this can make the bread soggy. For the best taste and texture, it's best to consume the sandwich right away or within 1-2 days maximum.