eggplant parmesan monster sandwich

I like sandwiches. I like italian food. I like cheese. And I LOVE EGGPLANT. So, at the suggestion of a friend, I decided to try my hand at a recipe combining all these delightful elements between two pieces of bread. The result of this endeavor is a recipe for a giant sandwich that make a perfectly delectable hot meal. This will make two monster sandwiches (see above pic) or four normal-sized sandwiches!

Here's what you need:
one medium-size eggplant
two roma tomatoes
two cloves of garlic, diced
2 tbsp. olive oil
1/4 c. of your favorite marinara sauce
1/4 c. ricotta cheese
1/4 cup shredded parmesan cheese
garlic salt and black pepper, to taste
several generous sprinkles of parsley
slices of good bread!

Cook it! Thinly slice your eggplant like the picture to the left. I usually salt eggplant before using it, but I was in a hurry the night I was making this, and I braved not salting, and I found that it cooked just fine and wasn't bitter at all. So, salt it if you want [but you don't have to!]. Toss the slices of eggplant in olive oil and saute with the diced garlic in a large pan over medium heat for about five minutes. Add the marinara sauce, garlic salt, and parsley and saute for another five minutes.

Meanwhile, slice your tomatoes too. Add the tomatoes to the pan along with the ricotta cheese and mix well, sauteing another five to ten minutes until the mixture is a big, delicious, cheesy, tomato-y mess. Toast your bread and heap on that eggplant and tomato mixture, sprinkle generously with parmesan cheese and more parsley [if you desire] and serve!