Eggplant Parmesan Grilled Cheese with Chili Tomato Jam

Eggplant Parmesan Grilled Cheese with Chili Tomato Jam

Closet Cooking
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Egplprmsn - Recipe

Recipe

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Width:
7.00 (in)
Height:
7.00 (in)
Depth:
7.00 (in)
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Description

Eggplant Parmesan Grilled Cheese with Chili Tomato Jam

 
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End of summer comfort is what this sandwich is all about! Get this eggplant parmesan grilled cheese with chili tomato jam into your dinner rotation while you still can.
Yield: 6 sandwiches
Ingredients
For the chili tomato jam
  • 2 pints cherry tomatoes, whole
  • 1 lb plum tomatoes, coarsely chopped
  • ½ cup balsamic vinegar
  • ¼ cup honey
  • 1½ tsp red pepper flakes
  • ½ tsp paprika
For the eggplant parmesan
  • 1 medium eggplant, cut into ¼ inch thick 'fries'
  • 1 cup flour
  • 4 eggs, lightly beaten
  • 1½ cup panko breadcrumbs
  • ½ cup grated parmigiano reggiano
  • 2 tsp oregano
  • salt and black pepper, to taste
For the sandwiches
  • 12 slices of bread
  • 12 slices mozzarella cheese
  • butter, for greasing the pan
Instructions
  1. For the jam place the cherry tomatoes, plum tomatoes, balsamic vinegar, honey, red pepper flakes, and paprika in a large pot. Simmer for 30 minuets, or until the tomatoes are broken down and mixture is jammy. Puree with an immersion blender or in a food processor. Refrigerate until ready to use.
  2. For the eggplant, heat oven to 425. Line a baking sheet with parchment paper.
  3. Place the flour and eggs in separate, shallow bowls. In a third bowl, stir together the panko, parmesan cheese, and oregano. Season breadcrumbs with salt and black pepper, to taste. Dip the eggplant sticks in the flour, then coat with the egg, and finally dredge in the breadcrumbs. Place on the prepared baking sheet. Repeat with remaining eggplant.
  4. Bake for 15 minutes, turning once after 10 minutes.
  5. To make the grilled cheese, slather each slice of bread with tomato jam and top with a slice of mozzarella. Divide the eggplant parm fries among half of the bread slices and top with remaining bread, cheese and jam side down.
  6. Lightly grease a nonstick skillet with butter. Heat over medium-high heat. Add the sandwiches to the pan, as many as can fit. Place a heavy pan on top of the sandwiches to weigh them down. Cook for 2-3 minutes per side or until bread is toasty and cheese is melted. Serve warm.
Notes
Tomato jam adapted from Sobremesa, eggplant fries adapted from Closet Cooking
Nutrition Information
Serving size: 1 sandwich