I didn’t intend for this baked eggplant sandwich to turn
into yet another Super Bowl party food post, but two bites in and I realized
that’s what may have happened. The reason for this epiphany had nothing to do
with taste or texture, but with temperature. I’d forgotten just how truly
delicious these are served at room temp, which was always how the Italians I
learned this from served it.
anything, I ate one as soon as possible, and it was great. Golden-brown and
crisp on the outside, soft and gooey on the inside. However, when I went back
for seconds an hour later, I got to experience these in all their cooled-off
While not as crispy, they were still crunchy around the
edges and featured an entirely different flavor profile. Hot salami isn’t the
greatest expression of the sausage maker’s art, and you really don’t appreciate
the eggplant’s subtle sweetness playing against the cheese when hot.
for room temperature fried foods, especially vegetables. I’ve heard Mario
Batali talk about this before, but there seems to be a long tradition of
letting fried stuff cool down first before eating.
Happily, this practice works
perfectly for entertaining, since you can bake these off ahead of time, and put
them out on a tray anytime. Whether for your Super Bowl party, or not, I hope you give these addictive eggplant sandwiches a try soon. Enjoy!
to draw off liquid, which they say is bitter. I’ve done this for other eggplant
recipes, but not for these sandwiches. With the breading and filling, I
actually think the slight bitterness is an advantage.)
pepper, and cayenne so that it tastes “seasoned” when you dip your finger in
1 tsp very finely grated Parmesan cheese
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