Eggplant Parmesan Sandwich

• La Bella Romana breaded eggplant (available in prepared foods department)

• 1 tbsp olive oil

• 1 jar La Bella Romana vodka sauce

• BelGioioso bocconcini (no water)

• grated parmesan or pecorino romano

• Demi-Parisian Baguette

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1. Crisp the Eggplant: Heat 1 tablespoon of oil in a medium skillet over medium heat. Add the pre-breaded eggplant cutlets and pan-fry for 3–4 minutes per side until crisp.

2. Layer the Sauces & Cheese: Reduce the heat to medium-low. Pour the La Bella Romana vodka sauce evenly in pan. Allow to heat through. Top with grated parmesan. Once sauce is heated through, add bocconcini directly over each cutlet (we tore the bocconcini to cover more). Remove from heat.

3. Toast & Assemble: Cut open your baguette. Remove some breading from the bottom half to allow a full sandwich. Add eggplant with sauce and cheese directly onto each bottom roll. Spoon a little extra warm vodka sauce from the pan over top, close the sandwich, and enjoy!

Tips

• Pat the Mozzarella Dry: BelGioioso bocconcini are packed in water. Slice them in half and press them gently between paper towels before adding them to the skillet to prevent excess liquid from thinning your vodka sauce.

• Toasted Your Bread: Toast your bread slightly before assembling. A light brush of olive oil on the inner faces of the roll before toasting creates a crisp moisture barrier so the heavy vodka sauce won't turn the bottom bread soggy.

• Elevate with a Touch of Heat: Vodka sauce has a naturally rich, creamy finish; a tiny pinch of red pepper flakes tossed into the sauce as it warms balances the creaminess perfectly.

• Add something fresh: Add fresh basil leaves to the sandwich for some fresh brightness

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