EGGPLANT SANDWICHES
Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
Provided by Jamie
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
- Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g
OPEN-FACED EGGPLANT AND TOMATO SANDWICHES
When cooked correctly, eggplant is tender and meaty which makes it a perfect meat substitute. I made the eggplant two ways (baked and sautéed) because I was curious and I included tutorials for both. These were so satisfying!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 15
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!
EGGPLANT SANDWICHES
Provided by Food Network
Time 50m
Yield 2 dinner servings
Number Of Ingredients 7
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.
ROASTED EGGPLANT AND TOMATO SANDWICHES
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 299 g, Fat 14 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g
EGGPLANT (AUBERGINE) AND TOMATO SANDWICHES
The thyme and garlic flavored mayonnaise adds incredible flavor to this tomato and broiled Parmesan crusted eggplant which is served on crusty French bread.
Provided by Marie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg and water together and brush it on the eggplant slices.
- Dip both sides of the eggplant into the Parmesan cheese.
- Place slices on a baking sheet and place under broiler.
- Brown both sides, about 5 minutes.
- Set aside to cool.
- Mix garlic and thyme into mayonnaise and spread on bread.
- Layer the eggplant and tomato slices on bread.
- Slice sandwich into 4 sections and serve.
Nutrition Facts : Calories 510.7, Fat 16.6, SaturatedFat 3.7, Cholesterol 66, Sodium 1018.1, Carbohydrate 75.5, Fiber 8.1, Sugar 6.6, Protein 16
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