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Easy Eggplant Parmesan Sandwich
Ingredients
  • 2 small eggplants, sliced into ½-inch rounds
  • Kosher salt
  • 1 large loaf ciabatta bread, about 1 pound
  • Extra virgin olive oil
  • 1 cup basil pesto, homemade or store-bought
  • 2 to 3 cups pasta sauce, homemade or store-bought marinara sauce
  • 10 ounces fresh mozzarella cheese, sliced into ¼-inch rounds
  • ½ cup freshly grated Parmesan
  • Fresh basil for garnish, optional, torn or snipped into small pieces
Steps
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