Description
Experience the comforting flavors of Eggplant Parmesan Grilled Cheese with Chili Tomato Jam, a delightful twist on a classic favorite. This sandwich features crispy, golden-fried eggplant layered with gooey mozzarella cheese and a sweet-spicy homemade chili tomato jam. Perfect for any occasion—from busy weeknights to cozy family gatherings—this recipe is sure to satisfy your cravings for hearty comfort food. Each bite bursts with flavor, making it an instant hit at the dinner table. Whether you enjoy it on its own or paired with a salad or fries, this grilled cheese will leave you wanting more.
Ingredients
Scale
- 2 medium eggplants
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 8 slices sourdough bread
- 1 ½ cups shredded mozzarella cheese
- Chili tomato jam (homemade)
Instructions
- Sprinkle salt on sliced eggplants and let them sit for 20 minutes to remove moisture; pat dry.
- Set up a breading station: flour in one bowl, beaten eggs in another, and panko mixed with Parmesan, Italian seasoning, and black pepper in a third.
- Coat each eggplant slice in flour, dip in egg, then cover with the breadcrumb mixture.
- Fry eggplant slices in heated olive oil over medium heat until golden brown on both sides; drain on paper towels.
- Prepare chili tomato jam by simmering cherry tomatoes, sugar, vinegar, red pepper flakes, and salt until thickened.
- Assemble sandwiches with buttered sourdough slices, layers of mozzarella cheese, fried eggplant, chili tomato jam, marinara sauce, and additional cheese.
- Grill sandwiches on medium-low heat until golden brown and cheese is melted; serve hot.
Nutrition
- Serving Size: 1 sandwich
- Calories: 610
- Sugar: 6g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 120mg