Name: Fried Eggplant Sandwiches
Ingredients: 1 large eggplant (about 1 pound), trimmed and cut into scant 1/2-inch rounds; Kosher salt, freshly ground pepper; Vegetable oil, for frying; 2 large eggs; 1/3 cup flour; 1 ½ cup panko-style breadcrumbs; 4 tablespoons Parmesan cheese; 4 sesame seeded hamburger buns, split; One 24 oz. jar Rao’s Homemade Tomato Basil sauce, warm; 8 thin slices provolone cheese (4 ounces); 1 cup fresh basil leaves

For the cook who needs a veggie break––and a delicious fix.

Recipe notes