Apas Eggplant And Tomato Sandwiches Recipes

OPEN-FACED EGGPLANT AND TOMATO SANDWICHES

Steps:

• Preheat Oven to 450˚F. Line a large cookie sheet with parchment paper. Place rack in the middle of your oven.
• Season each eggplant on both sides lightly with sea salt and pepper. Brush both sides generously with extra light olive oil.
• Bake at 450˚F for 12-15 min or until the slices are soft and browning on the bottom. Remove the eggplant from the oven and set aside to cool.
• Cut eggplant into 1/2-inch slices and sprinkle each side evenly with sea salt and pepper.
• Set up your dipping station: pour flour in a flat bottomed dish. In a separate flat bottomed bowl, use a fork to beat your two eggs (this is your egg wash).
• Heat a large, heavy-bottomed skillet over medium/high heat. Fill it with 1/4" oil and let the oil heat up before adding anything to the pan.
• Dip both sides of your eggplant into flour, then dip it into the beaten eggs (the egg keeps the eggplant from soaking up oil).
• Saute your eggplant in batches. Use a spatula to slide them into the hot oil and fry until golden brown on both sides (about 3-4 minutes per side), turning once. Drain eggplant on paper towels. Add more oil if necessary until finished sautéing.
• In a small bowl, combine 4 Tbsp Mayo and press in 1 garlic clove. Mix well and set aside.
• Toast the cut side of each chiabatta sandwich roll until golden brown. Remove from pan and once it has cooled down a bit, spread about 1 Tbsp of garlicky mayo on the toasted side, top with 2 slices of eggplant followed by a slice or two of tomato.
• Cover with whatever toppings you like. I had basil in my yard so I used that and it was super tasty. The basil added an amazing freshness to this
• luscious thing I call an open face sandwich. Enjoy!

ROASTED EGGPLANT AND TOMATO SANDWICHES

Steps:

• Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
• Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
• Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.

EGGPLANT PARM SANDWICH

Steps:

• Preheat oven to 400 degrees. Have two racks set up in the oven.
• Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
• Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes.
• Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
• Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad.
• Preheat oven to 400 degrees. Have two racks set up in the oven.
• Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
• Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes.
• Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
• Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad.

EGGPLANT AND TOMATO SANDWICHES WITH GARLIC-THYME MAYO

Steps:

• Brush the eggplant slices with the egg and dip both sides in Parmesan cheese. Place slices on a sheetpan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool. Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on bread. Slice sandwich into 4 sections.

EGGPLANT AND TOMATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
• Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
• Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

EGGPLANT PARMIGIANA CAPONATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
• Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
• Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

APA'S EGGPLANT AND TOMATO SANDWICHES

Steps:

• Slice eggplants in 1/4 inch vertically (long wise) arrange on plate and salt for 20 minutes. * Salt- Sprinkle liberally with salt to draw out moisture and bitter eggplant juice.
• Slice tomatoes 1/4 inch thick and lightly salt as well.
• Spoon 1/2 cup of mayo into small plastic container and press garlic (using a garlic press) cloves into mayo, stir. Cover and then refrigerate.
• Hand tear basil into strips and sprinkle on tomatoes, cover with paper towel.
• Rinse salted eggplant with warm water and pat dry with paper towels.
• Add olive oil to medium sauce pan and heat on medium avoid smoking oil. You can use grape seed oil as alternative if preferred.
• Place eggplant in oil and cook until each side is golden.
• Eggplant should be placed on a paper towel once done frying.
• Pat tomatoes dry with paper towel and begin assembly, eggplant, tomato, dollop of mayo, eggplant.
• Eat warm.
• You might not like the eggplant skin and prefer to skin sections off.