Eggplant Parm on Rosemary Ciabatta

Baked eggplant parm on fresh rosemary ciabatta rolls.

Cut the dough into 8 rectangles and let them rise.

Layer the eggplant on the bread and bake until the cheese melts.

Ingredients

Dough

• 227g (1 cup) sourdough starter

• 280g (1 1/4 cups) water

• 180g (3/4 cup) soy milk

• 14g (1 tbsp) rosemary-infused olive oil

• 3g (1 tsp) dried rosemary

• 18g (1 tbsp) salt

• 720g (6 cups) bread flour

• 2 tsp yeast

Eggplant

• 1 large or 2 medium eggplant, sliced

• Sea salt, for sweating the eggplant

• 50g (1/4 cup) olive oil

• 1 jar marinara sauce

• Rosemary-infused olive oil, for brushing

• Shredded mozzarella, optional

Instructions

Ciabatta Rolls

1. Mix all of the ingredients in a large bowl. Knead until a smooth dough forms.

2. Place the dough in a well-oiled bowl, cover, and let rise for 2 hours.

3. Shape the dough into a large rectangle. Cut it into 8 rectangles, roughly equal in size.

4. Place the rolls onto two lined baking sheets. Cover them and let them rise for 30 minutes.

5. Preheat the oven to 425 F. Bake the rolls for 10 minutes, decrease the oven temperature to 375 then bake for another 15-20 minutes, or until golden brown.

6. Let the rolls cool before slicing.

Eggplant Parm

1. While the dough rises, salt and sweat the eggplant for 30 minutes. Wipe off the salt and water.

2. Preheat the oven to 400 F. Toss the eggplant with olive oil and spread the slices on baking sheets.

3. Bake the eggplant until golden brown, about 20 minutes.

4. To assemble the sandwich, cut open a roll and brush it with the infused olive oil. Toast the bread in the heated oven for a few minutes until crispy.

5. Remove the bread from the oven, spread marinara sauce over it, place eggplant slices on top, and optionally, finish it off with shredded mozzarella.

6. Bake in the oven until the mozzarella melts, about 10 minutes.