Eggplant Parm Sandwich with Chili Crisp

Vegetarian sandwiches don't always get the hype of their meaty counterparts, but eggplant parm is a classic that always delivers! Our take with Hakka-ish’s warm spices is bound to satisfy your carb cravings.

Serves 2

Prep time: 30 minutes

Cooking time: 15 minutes

Ingredients: 

• 1 eggplant
• 2 slices of mozzarella
• 2 eggs
• 4 tbsp flour
• 4 tbsp breadcrumbs
• 2 tbsp cornmeal
• 1 cup canned tomatoes
• 1 clove of garlic
• 3-4 basil leaves
• 2 kaiser buns
• 1 tsp salt
• Handful of arugula
• 2 tbsp Hakka-ish Chili Crisp
• 4.5 tbsp cooking oil

Method: 

1. Slice the eggplant around 2cm thick. Sprinkle with salt on both sides, and allow to sit for 10-15 minutes. This removes the bitterness that some eggplant can have. 
2. To set up your breadcrumbing station, prepare three bowls. In one, add the flour, in another add the eggs (beaten), and in another, add the breadcrumbs and cornmeal.
3. Add 4 tbsp of the oil to a pan, and add the eggplant (you might need to do this in batches). Cook for approx 5-10 minutes on each side, until golden brown, and cooked fully through. 
4. In a small pot, add the remaining oil and heat over a medium heat. Thinly slice the garlic, and add to the pot, along with a pinch of salt. Stir for 10-20 seconds, and add the tomatoes, and cook for 5-10 minutes. Tear in the basil, and set aside. 
5. Lay the eggplant out on a tray, and spoon some tomato sauce on top, you want a decent layer, like you’re putting sauce on a pizza. Spread the cheese on top, and place under a broiler to melt the cheese. 
6. Cut the bread, and layer the eggplant on top. When all the eggplant is on the sandwiches, spoon over the Hakka-ish. Top with the arugula, and it’s done. It’s rich, it’s sweet, it’s spicy, it’s delicious.