Eggplant parmigiana is a popular item on Italian menus. But what is it? It’s basically breaded and fried eggplant that is baked with a tomato-based pasta sauce and mozzarella cheese. The end result is a total meld of flavors and a soft, gooey texture.
It’s not my favorite preparation because I prefer the individual ingredients to stand on their own. I like texture and a good degree of brightness to the taste. I guess you could say, using today’s culinary terms, that I prefer it deconsructed.
Deconstructed and unbaked is particularly appealing in summer because it gives you all the ingredients of the traditional dish but by not cooking them down, you’re left with a lightness and brightness that is especially inviting.
I am submitting this sandwich to the current Culinary Smackdown sandwich challenge which is being hosted this month by my blogging friend, Doggy, at Chez What?
This is my no-bake eggplant parm sandwich.
The mise en place is 1/4 inch slices of eggplant, beefsteak tomato and fresh mozzarella, a little pesto, and a fold-over artisan Flatout bread.
The eggplant, tomato and mozzarella were all salted and peppered, then the eggplant round was fried in evoo on high heat to char and then covered for a few minutes to insure softness throughout.
So simple, practically no time, and all that was left was the assembly…a little pesto on one side and then a layering of thick slices of mozzarella, tomato and eggplant. 
Taste Test. If you like intense, bold and individual flavors popping in your mouth with every bite, I urge you to try this method. I don’t think you’ll ever go back to the baked version again.
Other deconstructed eggplant dishes from FOODalogue:
Eggplant Napoleon
Summertime Eggplant Parm
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certainly looks good – nice entry
creative as always…i like the pesto oozing out
What an interesting deconstruction! Summer fare indeed.
I love eggplants in sandwiches. I brush them with olive oil and grill them and use them in toasted sandwiches with other grilled vegetables as well.
Very creative Joan! I love the taste and texture of grilled eggplants!
Lovely. I am a big fan of a smart deconstruction. Bravo.
Best of luck, hope you win your contest.
Great deconstruction! Every layer is just flavorful!
This is a great-looking stack in a sandwich! I love pesto on top too.
Wow, what a great idea…I can definitely see myself making this sandwich…
I love this variation of eggplant parmigiana. It captures the flavors of each of the ingredients without being overwhelmed with sauce and cheese.
Ex-actly!
What a delicious take on eggplant parmigiana! We will definitely be trying this recipe out over the weekend. Thanks for sharing!
I was scared for a minute when I just glanced at the photos and thought you were going to eat the eggplant raw. ;p Gross! But, this would be delish!
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