Mario Batali's Eggplant Parm Hero

2 Eggplants (sliced into 1/2-inch thick disk)

2 Eggs whisked

Flour for dredging

2 cups Panko Bread Crumbs

Extra Virgin Olive Oil

Salt and freshly cracked Black Pepper

2 pounds fresh Mozzarella (sliced)

Basic Tomato Sauce (warmed)

6 Hero Rolls (split open)

For the Salsa Verde:

1 cup packed Parsley leaves

1 cup packed Mint leaves

1 cup packed Basil leaves

2/3 cup Capers (drained)

2 Oil-Packed Anchovy Filets (chopped)

1 Garlic cloves

1 tablespoon Dijon Mustard

1 teaspoon Sugar

1/4 cup Extra Virgin Olive Oil

Salt and freshly cracked Black Pepper

For the Bomba:

1/2 cup Pickled Cherry Peppers (chopped)

1/2 cup fresh Mexican Chiles such as Jalapenos; Serrano; Habanero (chopped)

1/4 cup Olive Oil (plus more if needed

Heat a large non stick saute pan with a few tablespoons of olive oil. Season eggplants with a generous amount of salt.  Place the flour, eggs and panko into three separate rimmed baking dishes seasoning each with salt and pepper. Lightly coat each slice of eggplant in the flour, then coat in egg and dredge in the panko. Place the breaded slices into the saute pan and cook until golden on the first side, about 3 minutes. Flip and continue to cook for 2 more minutes, or until light golden

Top each piece of eggplant with a slice of cheese and cook for 1 more minute in the pan. Serve 3 slices of eggplant on a hero with a drizzle of sauce, salsa verde and bomba

For the Salsa Verde: In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. With the machine on, slowly pour in the olive oil. Season with salt and black pepper

For the Bomba: In a food processor, combine the ingredients and pulse until coarse. Adjust seasoning and peppers to taste.

Helpful Tip:
1. The salsa verde should be the consistency of a paste -- you don’t want the salsa verde to be too wet.