Best Eggplant Sandwiches With Gorgonzola Cheese And Spinach Recipes

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OPEN-FACED EGGPLANT AND GORGONZOLA GRILLED CHEESE



Open-Faced Eggplant and Gorgonzola Grilled Cheese image

Open-face sandwiches make an easy lunch for a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

4 small eggplants, cut crosswise into 1/4-inch-thick slices
4 1/2 teaspoons coarse salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground pepper
1 tablespoon unsalted butter
1 baguette, halved lengthwise
6 ounces gorgonzola cheese, crumbled

Steps:

  • Preheat oven to 400 degrees. Place eggplants in a colander set over a bowl; toss with salt. Let stand 30 minutes. Rinse well, and let drain. Press to remove excess liquid.
  • Arrange eggplants in a single layer on a rimmed baking sheet. Drizzle with 1/4 cup oil; season with pepper. Bake until tender, about 20 minutes. Set aside.
  • Preheat broiler. Melt butter with remaining tablespoon oil. Brush over cut sides of bread. Broil until top edges are just golden. Arrange eggplant in a single layer over bread. Top with cheese. Place on baking sheet; broil until cheese has melted and is bubbling, 1 to 2 minutes.

EGGPLANT SANDWICHES



Eggplant Sandwiches image

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

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

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

EGGPLANT SANDWICHES



Eggplant Sandwiches image

Provided by Food Network

Time 50m

Yield 2 dinner servings

Number Of Ingredients 7

2 tablespoons vegetable oil
8 slices (1/2-inch thick) eggplant
1 egg, lightly beaten
Salt and pepper
Pesto to taste
8 slices (1/4-inch thick) fresh mozzarella
4 whole fresh basil leaves

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.

BAKED EGGPLANT SANDWICHES



Baked Eggplant Sandwiches image

There are sandwiches, there are sandwiches with eggplant... and there are Eggplant Sandwiches! Who needs bread anyway?

Provided by JOENAUJOKAS

Categories     Main Dish Recipes     Sandwich Recipes

Time 45m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
½ teaspoon ground black pepper
1 cup all-purpose flour
1 egg
¼ cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
½ cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
½ cup pomegranate molasses

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.

Nutrition Facts : Calories 620 calories, Carbohydrate 74 g, Cholesterol 97.3 mg, Fat 29.7 g, Fiber 6.1 g, Protein 28.4 g, SaturatedFat 14.9 g, Sodium 1921.9 mg, Sugar 5.4 g

EGGPLANT SPINACH RICOTTA BAKE



Eggplant Spinach Ricotta Bake image

Delicious! Hope you try it!

Provided by Cassie *

Categories     Other Main Dishes

Time 55m

Number Of Ingredients 10

2 large eggplant
18 - 24 oz of your favorite marinara sauce (i love classico tomato & basil)
1 - 15 oz container ricotta cheese
1 c grated parmesan cheese
1/2 c chopped parsley - or dried
1 tsp garlic powder
2 tsp oregano, dried
3 eggs
2 c fresh spinach leaves
2 c fresh shredded mozzarella

Steps:

  • 1. Preheat oven to 450 degrees. Cut eggplant into rounds about 3/4 inch thick. Coat front and back with olive oil. Put eggplant on two baking sheets. Add salt & pepper. Bake in the oven for 20-25 minutes-flipping them half way. Eggplant should be nice and golden brown. While eggplant bakes, mix the ricotta, eggs, spices and 1 cup of Parmesan together in a small bowl. Add some salt & pepper.
  • 2. In an oven safe casserole dish, layer the bottom with a bit of the marinara sauce. Add 1 layer of your eggplant on top, a handful of spinach. Then add more sauce, and a layer of ricotta.
  • 3. Repeat until you run out of eggplant. Top layer should be remaining spinach, sauce and Mozzarella cheese. In that order. Reduce oven temp to 375. Place the dish in the oven and bake for 20 - 30 minutes, or until desired brownness. The cheese should be melted and the marinara should be bubbly. Let sit for at least 10 minutes before serving. I served with a salad and crusty bread.

GRILLED EGGPLANT SANDWICHES



Grilled Eggplant Sandwiches image

Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. -Jennifer Jaras, Corona, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove, minced
2 ciabatta rolls, split
4 slices eggplant (1/2 inch thick)
1 medium heirloom tomato, cut into 1/2-inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces fresh goat cheese, softened
6 fresh basil leaves

Steps:

  • Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.

Nutrition Facts : Calories 538 calories, Fat 21g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 958mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.

EGGPLANT SANDWICHES WITH GORGONZOLA CHEESE AND SPINACH



Eggplant Sandwiches With Gorgonzola Cheese And Spinach image

Provided by Craig Claiborne And Pierre Franey

Categories     lunch, main course

Time 25m

Yield Four servings

Number Of Ingredients 12

4 rounds eggplant, each about 1-inch thick, a total weight of about 3/4 pound
Salt to taste, if desired
Freshly ground pepper to taste
1/4 pound spinach, about 4 cups loosely packed
4 small rounds Gorgonzola cheese, about 2 ounces
1/2 cup flour
1 egg, lightly beaten
2 tablespoons water
1 cup fine fresh bread crumbs
Oil for shallow frying
Tomato sauce (see recipe), optional
Garlic, oil and anchovy sauce (see recipe), optional

Steps:

  • If desired, trim off and discard the skin of each eggplant round. Place each round on a flat surface and hold a knife parallel to the surface. Cut each round in half, splitting each sandwichlike almost but not through to the end. Leave a small hinge at one end of each round. Sprinkle each with salt and pepper.
  • Drop the spinach into a small quantity of boiling water. Stir and let return to the boil. Drain quickly and run under cold water. Drain thoroughly, pressing to extract excess moisture. Chop the spinach.
  • Fill each sandwich with a thin slice of cheese and top each piece of cheese with a portion of the chopped spinach. Close each sandwich.
  • Dip each sandwich in flour and shake off excess. Beat the egg with the water and dredge each sandwich, bottom and sides, in the mixture. Dredge each sandwich, bottom and sides, in bread crumbs to coat thoroughly. Shake off excess.
  • Fill a heavy skillet with oil to a depth of about half an inch. Heat until the temperature on a fat thermometer is about 375 degrees. Add the sandwiches in one layer and let cook, turning occasionally, about three minutes or until each round is golden brown and cooked through. Drain on absorbent paper towels. Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 11 grams, Carbohydrate 66 grams, Fat 16 grams, Fiber 19 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 1531 milligrams, Sugar 21 grams, TransFat 0 grams

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