PESTO-EGGPLANT SANDWICHES
Dinner ready in just 20 minutes! Enjoy these crunchy eggplant sandwiches packed with pesto. Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Dip eggplant slices into egg, then coat with bread crumbs. Heat oil in 10-inch skillet over medium heat. Cook eggplant in oil 3 to 4 minutes, turning once, until golden brown and crisp.
- Top each eggplant slice with onion and cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
- Spread pesto on bread. Top with cucumber, tomato and eggplant.
Nutrition Facts : Calories 275, Carbohydrate 23 g, Cholesterol 75 mg, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Open-faced Sandwich, Sodium 450 mg
EGGPLANT SANDWICH WITH BLACK OLIVE PESTO
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and pepper. Coat each eggplant slice with the seasoned flour.
- In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels.
- Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Cover with the other half of the focaccia, pressing firmly to join.
- Cut the sandwich in 2 pieces. Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill both sides until golden and crispy. Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey.
- Cut each sandwich into 3 and serve warm.
- In a food processor puree the olives, Parmesan, olive oil, and garlic until smooth.
- Can be stored in the refrigerator for several weeks in an air tight container.
PESTO EGGPLANT SANDWICH
I love this sandwich, its quick and easy...but looks like you put so much thought and energy into it. Give it a try, you'll fall in love with it too!! I usually make up the whole eggplant so it's even quicker to make these sandwiches later. Use vegan pesto sauce and omit the cheese to make vegan.
Provided by ladywisconsin
Categories Lunch/Snacks
Time 35m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
Steps:
- On an aluminum foil lined baking sheet (I just use my toaster oven) place the three slices eggplant, brush both sides with pesto sauce.
- At 350 degrees, bake for about 15-20 minutes, until tender.
- On one slice of bread, put onion with half cheese.
- On other slice of bread, put sliced tomato and other half of cheese.
- Toast or broil until cheese is melted.
- Layer eggplant on bread, top with Vadalia Sweet Onion sauce (optional).
- Put slices of bread together, cut in half and enjoy! :).
Nutrition Facts : Calories 146.8, Fat 1.8, SaturatedFat 0.4, Sodium 343.6, Carbohydrate 28.4, Fiber 2, Sugar 4, Protein 4.4
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.
DECONSTRUCTED EGGPLANT PARMESAN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with a silicone liner and another baking sheet with a wire rack.
- For the eggplant: In a bowl, toss the tomatoes with the balsamic vinegar, olive oil, brown sugar and some salt. Evenly place the tomatoes on the lined baking sheet. Place in the oven and roast until slightly caramelized and dried out a bit, 20 to 30 minutes. Set aside.
- Set the eggplant slices on the wire rack (if you don't have a rack you can use a colander set in the sink). Sprinkle salt on each side of the eggplant and let the salt do the work for 15 to 30 minutes.
- Once the salt has released moisture from the eggplant, pat the slices dry with paper towels. Then sprinkle each side of the eggplant with pepper.
- Set up a standard breading station with the flour in one shallow dish, the eggs in another and the panko mixed with the Parmesan in a third dish. Dredge each eggplant slice in the flour, shake off any excess, dip in the egg, let any excess drip off and then coat in the panko. Set aside on the wire rack and repeat.
- In a large cast-iron skillet, heat 1-inch vegetable oil to 350 degrees F.
- Working in small batches, fry the eggplant slices, turning once, until golden brown, 3 to 5 minutes a side. Using a pair of tongs, transfer back to the wire rack. Repeat with the remaining eggplant. Make sure to season the eggplant as it comes out of the oil.
- For the sandwich build: Butter and griddle both sides of the buns until golden and crispy (you can toast the buns as well). Tear the burrata over the bottom buns, then add 2 hot eggplant slices, some roasted tomatoes, a few pickled cherry peppers and some fresh basil leaves on each bun. Serve to applause.
EGGPLANT SANDWICH WITH BLACK OLIVE PESTO
Made this yesterday for our dinner. It is imperative to use very fresh, crusty bread; the recipe calls for foccaccia, but I used ciabatta. This makes an EXCELLENT sandwich. If you have leftovers, reheat in a low oven; microwaving will yield gummy, soggy leftovers.
Provided by spatchcock
Categories Lunch/Snacks
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and pepper. Coat each eggplant slice with the seasoned flour.
- In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels.
- Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Cover with the other half of the focaccia, pressing firmly to join.
- Cut the sandwich in 2 pieces. Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill both sides until golden and crispy. Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey.
- Cut each sandwich into 3 and serve warm.
- Black olive pesto:.
- In a food processor puree the olives, Parmesan, olive oil, and garlic until smooth.
- Can be stored in the refrigerator for several weeks in an air tight container.
Nutrition Facts : Calories 945.3, Fat 91.3, SaturatedFat 14.8, Cholesterol 14.7, Sodium 804.1, Carbohydrate 27, Fiber 8.9, Sugar 8.1, Protein 10.9
GRILLED EGGPLANT PANINI
Grilling eggplant slices on a panini grill is worth the price of the grill. They're ready in 2 or 3 minutes, and if you don't use them for this sandwich you can top them with tomato sauce, chop them up and toss them with pasta or rice, or drizzle them with vinaigrette and sprinkle with feta and fresh herbs, such as mint, parsley, basil, or marjoram.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 1
Number Of Ingredients 8
Steps:
- Sprinkle the eggplant slices with salt and let sit for 15 minutes. Pat dry and brush lightly with olive oil.
- Preheat a panini grill and place the eggplant slices in it in an even layer. Grill 3 minutes, until cooked through and nicely marked by the grill. Remove from the heat.
- Spread a little pesto on the bottom slice of bread. Top with a layer of eggplant slices, then a layer of pepper or tomato slices. Sprinkle with freshly ground pepper. Top with the grated cheese and the other slice of bread. Brush the outside of both the bottom and the top pieces of bread with olive oil. Grill 5 minutes, or until nicely toasted and the cheese has melted. Remove from the panini grill and cut into halves or thirds, depending on the size of the bread. Serve hot.
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BALSAMIC ROASTED EGGPLANT, PESTO & MOZZARELLA …
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- If using jarred bell peppers, skip this step: To roast the bell peppers, but the pepper in half from stem to bottom and remove the core, ribs and seeds. Place the peppers cut side down on a greased foil lined baking sheet. Smash the pepper down with the palm of your hand so the pepper is flattened to the tray. Place under a broiler and broil until mostly charred all over. This can take anywhere from 10 to 20 minutes, depending on how close the peppers are to the broiler. Once charred, remove from the oven and carefully transfer the hot peppers to a bowl. Cover with saran wrap or a lid or a plate. This will help ease the skin removal. Once cool enough to handle, rub away the skins of the pepper. Set aside.
- Preheat oven to 425 degrees. In a shallow dish, toss the eggplant slices with EVOO, balsamic vinegar, a pinch of salt and freshly ground pepper. Let marinate for 15 minutes.
- To assemble the sandwiches, divide the pesto between four bread slices. Top with the roasted eggplant, roasted bell peppers, fresh mozzarella and arugula. Close the sandwiches with the remaining bread slices and serve!
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- While oven is preheating, slice eggplant into 1/4 to 1/2" slices (too thin and they will burn!) and julienne bell pepper. In a large bowl, toss the eggplant with olive oil, salt and pepper to taste. (Optional: can add favorite herb seasoning!). Transfer eggplant to a baking sheet without the slices touching one another. Repeat seasoning process with bell pepper and set aside.
- Place eggplant in the oven (middle rack) for 20 minutes. After 20 minutes, flip the bell pepper and add bell pepper to the oven to roast. Bake for 10 to 15 more minutes.
- Prepare the French bread. Slice lengthwise in half. Layer bottom half with pesto. Add goat cheese to the top half.
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