Editor’s Note: New contributor Prof. Fusion, an English professor, kitchen dabbler and Dora the Explorer antagonist, joins ES with pretty much our favorite thing…a new sandwich!
This is basically your classic Italian eggplant parm sub, gone Indian—although there’s no Parmesan inhabitant on this blissfully delicious breaded island, just Provolone. The inspiration behind the Indian eggplant sub spawned from the Food in My Beard’s chicken crispy masala. When I first made this, I made a few adjustments to Dan’s amazing recipe (i.e. how I breaded and fried the chicken—dusted with salt and curry powder), and this salaciously cheesy dish quickly became my wife’s favorite dinner option. One night, I planned to do the same thing to eggplant, when my food muse spoke to me in a garlic-infused whisper, “Why not make this into a sub?!” And there’s our causal chain, people.
Note: if you’re not a big fan of eggplant (my pal Russ hates its texture, whereas Caitlin finds it tolerable—she’s far too polite), then use chicken instead. I really dig the fusion of Indian/Italian flavors; these yield great pairings when using Indian spices instead of Italian ones. And what can honestly go wrong when there’s tomato sauce and cheese involved?
