A mouth-watering sandwich recipe that's a twist on the classic Italian Veal Sandwich, substituting eggplant for veal turning it into a true vegan delight that many would also say is an even better tasting Italian sandwich than the original.
Prepare the homemade Marinara Sauce (to taste) and heat through. Once heated, reduce heat to keep warm.
Add Olive Oil (3 tablespoon) to a large-size pan, and heat over medium high eat. Add sliced Mushroom (4 cup) with a sprinkle of Salt (to taste) and cook stirring occasionally, until the liquid evaporates and the mushrooms are tender and browned for about 10 minutes.
Add Olive Oil (2 tablespoon) to a medium-size pan, and heat over medium high heat. Add thinly sliced Jalapeño Pepper (4) with a sprinkle of salt and cook stirring occasionally, until the liquid evaporates and the jalapenos are soft and bright green. This should take about 5-8 minutes.
In a medium-size, shallow bowl, whisk together your Egg Replacer (3). In a second bowl, add the Seasoned Breadcrumbs (2 cup). Add Olive Oil (3/4 cup) to a skillet and heat over medium-high heat until oil is heated to 325 degrees F (160 degrees C), or until it bubbles when you add bread crumbs.
Working in batches, dip the peeled and cut Eggplant (1) into the egg replacer, and then coat completely in breadcrumbs. Place the eggplant medallions in oil and fry until lightly golden and cooked through on both sides, about 4 minutes per batch.
When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil.
Place your Kaiser Roll (4) in the oven at 400 degrees F for 2 minutes or place facedown on a pan to toast slightly. Remove buns form heat and spoon about 2 tbsp of marinara sauce on both halves and top with Vegan Mozzarella Cheese (4 slice).
Place 2 or 3 eggplant slices onto warmed crusty bun and top with mushrooms and jalapenos. If you like a really saucy sandwich you can also add more sauce. Top with second half of the bun, cut in half, and enjoy!