Baked Eggplant Sandwiches Recipes

BAKED EGGPLANT SANDWICHES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
• In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
• Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
• While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
• Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
• Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.

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.

SANDWICH THINSANDREG; BAKED EGGPLANT SANDWICH

Steps:

• Preheat oven to 400 degrees F.
• Brush each side of the eggplant slices with garlic infused olive oil and season with salt and pepper to taste. Grill eggplant for approximately 3 minutes per side, until brown grill marks appear and eggplant softens.
• Place grilled eggplant on a rimmed sheet tray and top with a slice of Mozzarella cheese and tomato. Drizzle garlic-inflused infused olive oil on top of the tomato and season to taste with salt and pepper. Bake for 10 minutes until tomato and cheese are hot. Place an eggplant stack between a Sandwich Thins® roll.
• Recipe courtesy of Claire Robinson, 2010

EGGPLANT SANDWICH

Steps:

• Preheat the oven to 375 degrees F.
• Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool.
• Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil.
• Spread goat and feta cheese mix on 1 side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper.

EGGPLANT SANDWICHES

Steps:

• Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
• Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
• Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.

BREADED EGGPLANT SANDWICHES

Steps:

• Combine the basil, oil, oregano, pepper and salt; set aside. Place egg whites and bread crumbs in separate shallow bowls. Cut eggplant lengthwise into six slices. Dip slices in egg whites, then coat in crumbs. , Place on a baking sheet coated with cooking spray. Bake at 375° for 20-25 minutes or until tender and golden brown, turning once., Cut each tomato into six slices; place two slices on each eggplant slice. Spoon reserved basil mixture over tomatoes and sprinkle with cheeses. Bake for 3-5 minutes or until cheese is melted., Meanwhile, rub garlic over one side of each bread slice; discard garlic or save for another use. Place each eggplant stack on a slice of bread; top with remaining bread.

BAKED EGGPLANT SLICES

Steps:

• Preheat oven to 375º and lightly grease a baking sheet.
• Slice eggplant into 1/4 inch slices.
• In a medium bowl, mix together egg and sour cream until well blended. Toss eggplant slices in flour to coat, dip one slice at a time in the egg/sour cream batter, and then coat the slice with breadcrumbs.
• Place coated slices on baking sheet and spray tops with baking spray.
• Bake for 15 minutes, turn, and bake for 15 more minutes or until both sides are crisp.
• Serve with sauce if desired.