Eggplant Parmesan Sandwiches
Ingredients
- 1 medium-size globe eggplant , sliced into 6 (1/2-inch-thick) slices
- 2 teaspoons kosher salt , divided
- 3/4 cup panko
- 1 teaspoon garlic powder
- 3/4 teaspoon black pepper
- 1/2 cup , plus 2 tablespoons grated Parmigiano-Reggiano cheese , divided
- 2 large eggs
- 2 tablespoons water
- 5 tablespoons extra-virgin olive oil , divided
- 2 hoagie rolls , halved lengthwise (about 4 ounces each)
- 2 tablespoons unsalted butter , melted
- 3/4 cup marinara sauce (such as Rao’s), divided
- 2 slices provolone or low-moisture mozzarella cheese
- 12 fresh basil leaves
- 4 ounces fresh mozzarella cheese , torn
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