Crispy Eggplant And Portobello Mushroom And Cheese Sandwiches Food

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.

CRISPY EGGPLANT AND MUSHROOM LASAGNA

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat the oven to 400 degrees F.
• Put the flour, eggs, and bread crumbs in 3 separate shallow dishes. Add the water to egg dish. Dredge the eggplant slices through the flour, shaking off the excess. Then coat the eggplant with the eggs and then the bread crumbs. Put the breaded slices on a quarter sheet tray and set aside. Repeat the same procedure with the portobello caps. Working in several batches, fry the eggplant slices and mushroom slices in the fryer until golden brown, about 2 to 3 minutes. Remove them from the fryer to a half sheet tray lined with paper towels. Season the eggplant and mushrooms with the tablespoon of salt and pepper, after removing them from the fryer. Set aside.
• In a medium-sized saucepan, whisk together the soup and the milk. Bring it to a simmer over low heat. Stir in the pesto and tomatoes until well incorporated. Season with salt and pepper, to taste. Remove from the heat and set aside.
• Ladle a few ounces of pesto sauce on the bottom of a casserole dish. Put a layer of fried eggplant on top of the sauce. Spoon an even amount of tomatoes over the eggplant. Ladle a few ounces of pesto sauce over the tomatoes. Sprinkle with some Parmesan and add a few slices of mozzarella. Top the cheese with the fried mushrooms and more sauce. Repeat with the remainder of ingredients finishing with pesto sauce and cheese. Bake for 20 to 25 minutes until the cheese begins to brown and sauce is bubbling.

CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
• In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
• To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.

BAKED EGGPLANT WITH PORTABELLAS AND TOMATO SAUCE (VEGETARIAN)

Steps:

• Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
• Set oven to broiler heat.
• Grease a large baking sheet.
• Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
• Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
• In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
• Spread HALF the mushroom mixture on the bottom of the dish.
• Arrange HALF the eggplant slices over the mushroom mixture.
• Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
• Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
• Cover and bake in a 375 degree oven for about 1 hour.
• Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
• Return to oven uncovered for another 5-6 minutes or until the cheese melts.
• Let stand about 10-15 minutes before serving.
• Delicious!

CRISPY EGGPLANT

Steps:

• Mix first 3 ingredients and set aside.
• Mix crumbs, Parmesan and Italian seasoning together and set aside.
• Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
• Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.

GRILLED EGGPLANT & PORTOBELLO SANDWICH

Steps:

• Preheat grill to medium-high.
• Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
• Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
• Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.