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 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
THE BEST FRIED-EGGPLANT SANDWICH
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
Steps:
- Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
- Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
- In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
- Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
- Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams
EGGPLANT WITH TOMATOES
Steps:
- Preheat oven to 450 degrees.
- Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
- Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
- Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
- Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams
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