Extra Extra Large Eggplant Parm Sandwich (College Homecoming) - Jeff Mauro, “The Kitchen” on the Food Network.

foodnetwork.com

Yannie

One 28-ounce can whole peeled tomatoes, cut in half

Olive oil, for drizzling

Kosher salt and freshly cracked black pepper

Nonstick cooking spray, for the bundt pan

Two 11-ounce tubes refrigerated French bread dough

½ cup all-purpose flour

2 large eggs, beaten

1 ½ cups panko breadcrumbs

½ cup grated Parmesan

1 teaspoon dried oregano

2 small eggplants, about 1 ½ pounds, peeled and sliced into ½-inch rounds

Vegetable oil, for frying

8 ounces fresh mozzarella, sliced into ¼-inch-thick slices

8 ounces deli sliced pepperoni

One 12-ounce jar roasted red peppers, cut into quarters

½ cup pickled banana peppers

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer