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
BAKED EGGPLANT SANDWICHES
Italian-inspired eggplant dish. Eggplant with provolone and sun dried tomatoes, coated and baked crispy golden. Low carb and gluten free options.
Provided by Tori Avey
Categories Main Course
Time 1h30m
Number Of Ingredients 11
Steps:
- Slice the eggplant into rounds slightly thinner than ¼ inch.
- Place the rounds into a colander and sprinkle them with salt. Let the eggplant sit for about 30 minutes to draw out moisture and bitterness. Rinse the rounds and pat them dry with paper towels.
- Place rack in the middle of your oven and preheat to 375 degrees F. Place the eggplant rounds on a flat surface, lining them up in rows with like-sized slices paired together. Tear the provolone into small pieces. Cover half of the eggplant slices with a layer of the torn provolone.
- Drain the sun dried tomatoes of their excess oil. Place a sun dried tomato on top of each of the provolone-covered eggplant slices. Divide half of the fresh chopped parsley between the eggplant slices, sprinkling a little parsley onto the top of each sun dried tomato. Season the piled slices with salt and pepper.
- Use the rest of the empty eggplant slices to cover the piled slices, making small eggplant sandwiches.
- In a medium mixing bowl, mix together the breadcrumbs or almond meal and grated parmesan. If using almond meal, you will need twice as much of the breading mixture (twice the almond meal, twice the parmesan), as the almond meal tends to clump a bit during the breading process. The parmesan should be finely grated to a powdery texture; if your parmesan is shredded, pulse it in a food processor till powdery. In a small mixing bowl, beat the eggs (start with 2-you may or may not end up needing one more). Grease a nonstick baking sheet. Gather the eggplant sandwiches, two bowls, and baking sheet together.
- Grab one sandwich at a time, grasping firmly in the center to hold it together. Dip the sandwich in the beaten eggs, making sure it is completely covered on all sides with a thin layer of egg. Let any excess egg drip back into the bowl.Immediately coat the sandwich in the breadcrumb or almond meal mixture, making sure to coat the sides and edges evenly. Place the breaded sandwich on the greased baking sheet. Repeat till all sandwiches have been dipped and breaded.
- Drizzle the coated sandwiches lightly with the olive oil, dividing it evenly between the sandwiches.
- Bake in preheated oven on the middle rack for 35-40 minutes, flipping once halfway through baking, till the sandwiches are golden brown. Serve them warm sprinkled with the remaining chopped parsley. Optionally, top each sandwich with 2 tbsp warm marinara or arrabiata sauce, then with parsley.
Nutrition Facts : Calories 244 kcal, Carbohydrate 16 g, Protein 10 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 535 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHEF JOHN'S BAKED EGGPLANT SANDWICHES
These breaded and baked eggplant sandwiches are the perfect make-ahead appetizer for your next potluck.
Provided by Chef John
Categories Appetizers and Snacks Cheese
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Beat eggs in a small, shallow bowl. Mix flour, salt, black pepper, and cayenne pepper in a large shallow dish. Pour bread crumbs in another large shallow dish.
- Top one slice of eggplant with 1/4 slice provolone cheese, 3 slices salami, and 1/4 slice provolone cheese. Place an equally-sized slice of eggplant on top. Repeat with remaining eggplant slices, cheese, and salami.
- Gently press each eggplant sandwich into the seasoned flour to coat; shake off excess. Dip both sides of each sandwich into beaten egg, then press into bread crumbs. Place on the prepared baking sheet while you bread the remaining eggplant sandwiches.
- Drizzle 1 teaspoon olive oil in a circle about 3 inches in diameter onto the foil; place a breaded eggplant sandwich onto the oiled area. Sprinkle about 1 teaspoon Parmigiano-Reggiano cheese over the sandwich. Repeat with remaining 3 sandwiches, drizzling an area on the foil with olive oil, placing a sandwich onto the oil, and topping with Parmesan cheese. Drizzle tops of each sandwich with 1 teaspoon olive oil.
- Bake in the preheated oven for 10 minutes. Flip sandwiches and sprinkle 1 teaspoon Parmigiano-Reggiano cheese onto the top. Bake until browned and a paring knife inserts easily into the eggplant, 8 to 10 more minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 523.6 calories, Carbohydrate 46.1 g, Cholesterol 135.7 mg, Fat 28.4 g, Fiber 9.3 g, Protein 22.5 g, SaturatedFat 8.8 g, Sodium 1015.8 mg, Sugar 7.3 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 SANDWICH
Provided by Food Network
Time 35m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool.
- Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil.
- Spread goat and feta cheese mix on 1 side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper.
BAKED EGGPLANT SANDWICHES
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
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
ROASTED EGGPLANT AND PICKLED BEET SANDWICHES
Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like roasted vegetables, sliced hardboiled eggs, or mashed beans. This vegetarian powerhouse from Brooklyn's Saltie balances salty feta and olives with a salad-like mix of fresh herbs. Plenty of pickled, vinegary ingredients (this one uses capers and pickled beets, but any pickled veg would work) keep the full-flavored components bright.
Categories Sandwich Olive Roast Feta Eggplant Beet Paprika Bon Appétit Sandwich Theory Picnic
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For roasted eggplant and garlic mayo:
- Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
- Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
- For beet salad and assembly:
- Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
- Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
- DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.
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.
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
CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
GRILLED EGGPLANT SANDWICHES
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
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.
BREADED EGGPLANT SANDWICHES
"Eggplant Parmesan is one of my family's favorite comfort foods. We love this version served open-faced with a salad." -Holly Gomez, Seabrook, NH
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Combine the basil, oil, oregano, pepper and salt; set aside. Place egg whites and bread crumbs in separate shallow bowls. Cut eggplant lengthwise into six slices. Dip slices in egg whites, then coat in crumbs. , Place on a baking sheet coated with cooking spray. Bake at 375° for 20-25 minutes or until tender and golden brown, turning once., Cut each tomato into six slices; place two slices on each eggplant slice. Spoon reserved basil mixture over tomatoes and sprinkle with cheeses. Bake for 3-5 minutes or until cheese is melted., Meanwhile, rub garlic over one side of each bread slice; discard garlic or save for another use. Place each eggplant stack on a slice of bread; top with remaining bread.
Nutrition Facts : Calories 288 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 628mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
GRILLED EGGPLANT SANDWICH
Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
- Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.
Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g
EGGPLANT SANDWICH
Provided by Food Network
Time 1h5m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with salt. Bake for 25 minutes and let cool.
- Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together, set aside. In separate bowls place oregano, salt, pepper and olive oil.
- Spread goat and feta cheese mix on one side of baguette and brush other side lightly with olive oil. Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper.
ROASTED ZUCCHINI, MUSHROOM AND EGGPLANT PARMESAN SANDWICHES
This fun easy and a bit healthier. A great way to individually serve individual servings of this traditional classic all the traditional flavors. Roasted eggplant, zucchini and portabellos, fresh mozzarella and parmesan, a bread crumb topping and of course a good tomato sauce. Baked and serve like sandwich stacked individually for each person. A great alternative to chicken or veal. Just really great. A main course with a side salad and bread. Or serve it as a side dish with some grilled chicken, fish or steak. It is not really hard at all.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 1h45m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 16
Steps:
- Vegetables -- Thin slice the zucchini, lengthwise and then cut in half skin on, same with the eggplant. Then slice the portabellos the same way. Drizzle all with olive oil, salt and pepper and place on a cookie sheet lined with foil or parchment paper and cook 15-20 minutes until golden brown and 1/2 way cooked. Lightly soft but not over done. Remove and let cool.
- Sauce -- Add a little olive oil just a teaspoon to a pot and add the onion, garlic and cook for 3-4 minutes until soft. Add the tomatoes, basil, parsley, a little salt and pepper and cook and just let simmer for 10-12 minutes as you prepare all the other ingredients.
- Topping -- Make the bread crumbs, just mix the bread crumbs and olive oil in a small bowl to combine.
- Sandwich time -- Now, we are making a sandwich basically. Three layers. First add a little sauce about 3/4 cup to the bottom of a small casserole dish. Then -- Eggplant (1 slice), sauce (just a tablespoon or so), and cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then zucchini, sauce (1 tablespoon or so), cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then mushrooms, sauce , cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then topped with eggplant, and the sauce. Divide among the 6 sandwiches and top well. Then top with bread crumbs, and parmesan.
- Bake -- at 350 for 30-40 minutes until nice and bubbly and bread crumbs are nice and brown. My oven takes around 30 minutes.
Nutrition Facts : Calories 492.9, Fat 21.5, SaturatedFat 7.7, Cholesterol 29.7, Sodium 5013, Carbohydrate 56.4, Fiber 11.2, Sugar 15.9, Protein 23.1
ROASTED EGGPLANT SANDWICHES
Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.
Provided by Brittney Tun
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
- Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
- Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
- Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 51 g, Cholesterol 14.4 mg, Fat 16.8 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 5.4 g, Sodium 487.1 mg, Sugar 8.6 g
GRILLED EGGPLANT SANDWICHES
Introducing you to sandwiches that are hearty enough to satisfy both vegetarians and meat-eaters alike: Grilled Eggplant Sandwiches. These are built on toasty ciabatta, spread with hummus and layered with grilled eggplant and scallions. Next comes feta cheese, arugula, dill and basil for a fun vegetarian sandwich that's a great change of pace from the typical meat-centric sando.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan over high heat.
- Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
- Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
- Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
- Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
- Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
- To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!
More about "roasted eggplant sandwiches food"
ROASTED EGGPLANT SABICH SANDWICHES RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (10)Estimated Reading Time 3 minsServings 6
- Place a rack in center of oven; preheat to 450°. Whisk za’atar, 2 garlic cloves, and ½ cup oil in a small bowl. Spoon over both sides of eggplant rounds (about 1 tsp. per side) and rub into flesh. It will absorb, so use all of the za’atar oil! Generously season with salt. Roast eggplant on a wire rack set inside a rimmed baking sheet until tender and beginning to brown in spots, 35–45 minutes.
- Meanwhile, pulse parsley and ½ cup chives in a food processor until finely chopped. Add tahini and pulse until smooth. With the motor running, slowly drizzle in ½ cup water and continue to pulse until sauce is the consistency of a thin yogurt; season with salt.
- Toss cucumbers, tomatoes, mint, lemon juice, and remaining garlic clove, 2 Tbsp. oil, and 2 Tbsp. chives in a medium bowl; season Israeli salad with salt.
ROASTED EGGPLANT SANDWICHES - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (1)Total Time 40 minsCategory SandwichCalories 511 per serving
- Slather bread slices with hummus and top with roasted eggplant slabs, red pepper slices and arugula. Drizzle with balsamic vinegar just before serving.
OPEN-FACED ROASTED EGGPLANT PARMESAN SANDWICHES - …
From foodandwine.com
Servings 4Total Time 50 mins
- Combine the tomatoes, onion and olive oil in a medium heavy saucepan and bring to a boil over moderate heat. Reduce the heat to moderately low and simmer, stirring occasionally, until the sauce has thickened but is still bright and fresh-tasting, about 30 minutes. Season to taste with salt and pepper. Remove from the heat.
- Preheat the oven to 400°. Brush both sides of the eggplant slices with 3 tablespoons of the olive oil. Season with salt and pepper. Arrange the eggplant slices on 2 baking sheets and cover evenly with mozzarella. Bake, switching the position of the baking sheets halfway through, until the eggplant is tender, about 15 minutes.
ROASTED EGGPLANT SANDWICHES WITH CARAMELIZED ONIONS [VEGAN ...
From onegreenplanet.org
Estimated Reading Time 3 mins
PRESSED SANDWICH WITH ROASTED EGGPLANT RECIPE | MYRECIPES
From myrecipes.com
Calories 481 per serving
EGGPLANT AND GOAT-CHEESE "SANDWICHES" WITH ... - FOOD AND WINE
From foodandwine.com
5/5 Servings 4
- In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
- Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
- Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.
OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
From recipetineats.com
5/5 (47)Category Sides, VegetablesCuisine WesternEstimated Reading Time 7 mins
- Line a tray with parchment/baking paper (optional - recommended for first timers so you don't lose the caramelised surface).
- Cut eggplant into large cubes - 3 cm / 1.2". Place in large bowl, drizzle with oil, salt and pepper.
- Toss well, spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal.
ROASTED EGGPLANT SANDWICH WITH ROMESCO SAUCE - THE NEW ...
From thenewbaguette.com
4/5 (4)Total Time 50 minsCategory SandwichesCalories 550 per serving
- Trim the off eggplant ends. Slice eggplant into 1/2-inch-thick rounds. Place a layer of the eggplant in a colander and sprinkle generously with salt (use coarse salt if you have it). Continue layering the eggplant and sprinkling each layer with salt. Let stand for 15 to 30 minutes.
- When the eggplant looks sweaty, rinse it under running water, transfer to a kitchen towel, and pat dry.
- Arrange eggplant in a single layer on a baking sheet. Drizzle with oil and season with salt and pepper; flip and oil and season the other side. Roast until the eggplant is soft and very brown, 30 to 35 minutes, flipping once after about 20 minutes.
ITALIAN EGGPLANT SANDWICH - A COUPLE COOKS
From acouplecooks.com
4.6/5 (14)Category Main DishCuisine MediterraneanTotal Time 35 mins
- Grilled method: Preheat a grill to medium high heat (375 to 450 degrees Fahrenheit). Make sure the grates are clean. Right before grilling, brush each side with olive oil. Sprinkle the tops with kosher salt and fresh ground pepper. Grill for 10 to 20 minutes (depending on the grill), turning halfway through, until tender and grill marks form. Alternatively, you can use a grill pan on the stovetop: heat the pan and grill the eggplant slices until they are tender and grill marks form.
- Roasted method: Or, you can roast the eggplant! Go to Perfect Roasted Eggplant and follow the instructions for eggplant rounds.
- Toast the bread: Toast the bread in the remaining minutes on the grill, or place it in the oven for a few minutes to toast it.
EGGPLANT BLT SANDWICHES | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Servings 4Total Time 45 mins
- Stir together oil, coconut aminos, paprika, garlic powder, 1/8 teaspoon black pepper, and pinch salt in small bowl. With mandoline or vegetable slicer, slice eggplant into very thin lengthwise slices (if using a knife, cut eggplant crosswise into very thin rounds). You need 16 slices; save any leftover eggplant for another use.
- Arrange eggplant slices on prepared baking sheet in single layer; brush on one side with half of spiced oil. Turn slices over and brush on other side with remaining oil. Bake until slices are crisp and begin to char, 15–17 minutes. Slide eggplant with parchment onto work surface; let cool briefly (eggplant will get crisper).
- Meanwhile, peel and pit avocados. Roughly chop and put into small bowl; add lemon juice and pinch each salt and pepper. With fork, mash until fairly smooth.
ROASTED EGGPLANT-PARM SANDWICHES - PARENTS
From parents.com
Total Time 20 minsCalories 338 per serving
- Preheat oven to 400°F. Lightly coat a large rimmed baking sheet with cooking spray. Place eggplant in an even layer on prepared baking sheet; brush 1 side with 1 Tbs. oil. Season with the salt and pepper. Bake until tender, about 15 minutes. (Do not turn oven off.)
- Meanwhile, heat garlic and remaining 2 Tbs. oil in a small skillet over medium, stirring, until fragrant, about 2 minutes. Brush garlic oil onto cut sides of rolls, and place, cut sides up, on a large rimmed baking sheet. Turn oven to broil with oven rack 8 in. from heat.
- Broil rolls until lightly toasted, 1 to 2 minutes. Remove from oven. Divide eggplant slices evenly among rolls. Spoon marinara sauce over eggplant slices and sprinkle evenly with mozzarella and Parmesan cheeses. Return to oven, and broil until cheese is melted, 2 to 3 minutes. Garnish with basil. Serve immediately.
EGGPLANT MOZZARELLA SANDWICHES - BUDGET BYTES
From budgetbytes.com
5/5 (10)Total Time 40 minsCategory Dinner, Lunch, Main CourseCalories 455 per serving
- Heat 2 Tbsp of the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, then add the cubed eggplant and Italian seasoning. Continue to sauté until the eggplant is soft (5-7 minutes).
- Add the marinara sauce to the skillet with the eggplant, stir to combine, then heat through (3-5 minutes). Taste and season with salt (about ½ tsp).
- Preheat the boiler on your oven and make sure the oven rack is positioned in the middle. Combine the second 2 Tbsp olive oil with the butter and garlic powder. Microwave for 15-30 seconds to melt the butter, then stir to combine.
EASY EGGPLANT SANDWICH (VEGETARIAN OR VEGAN) - LITTLE ...
From littlesunnykitchen.com
5/5 (18)Total Time 30 minsCategory Main CourseCalories 688 per serving
- Mix all of the ingredients in a small bowl, then brush the marinade over the eggplant slices. Bake on a baking sheet for 20 minutes or so, or shallow fry and pat dry on kitchen towel paper.
MATT ROMERO'S EGGPLANT "SANDWICHES" RECIPE | REAL SIMPLE
From realsimple.com
5/5 (234)Total Time 30 minsServings 4Calories 549 per serving
- Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.
- Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel–lined plate. Wipe out the skillet and repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with ½ teaspoon salt.
- Layer the eggplant, lettuce, tomatoes, basil, and goat cheese to form 4 "sandwiches," with the eggplant on the top and bottom of each stack.
BALSAMIC-ROASTED EGGPLANT & ARUGULA SANDWICHES | ALEXANDRA ...
From alexandracooks.com
5/5 (2)Category SandwichCuisine ItalianTotal Time 25 mins
- Preheat oven to 425° F. Slice eggplants lengthwise into 1/4-inch thick strips and lay strips on an oiled or parchment- or Silpat-lined baking sheet.
- Mix balsamic vinegar and olive oil in a dish. Brush vinegar-oil mixture across top of each slice of eggplant. Then sprinkle with salt and pepper over the top. Roast for about 10 minutes. Turn slices over, brush with oil mixture, season with salt and pepper, and roast for another 8 minutes or so. Cool.
BEST VEGAN SANDWICH (ROASTED EGGPLANT ... - IM-WORTHY
From im-worthy.com
Cuisine AmericanCategory Dinner,, Lunch, Main CourseServings 1Calories 300 per serving
- Preheat the oven to 350 °F. Add the cauliflower and eggplant to a bowl and season with salt, black pepper, garlic powder, and smoked paprika. Add some grapeseed oil and toss to combine.
- Roast your veggies: add your seasoned veggies to a parchment-lined baking sheet and leave some space between each vegetable. Roast them for 20-30 minutes. Half-way through, flip the eggplant.
- In the meantime, prepare the basil pesto. Thinly slice the tomatoes and onion, and set aside. Remove the veggies from the oven and let cool. Slice and toast the ciabatta bread.
- Assemble the sandwich: spread the basil pesto over the bread. Now it's time to layer your sandwich! Add the eggplant, cauliflower, artichoke, sliced tomatoes, sliced onion, mixed greens, dijon mustard, bbq sauce, and a handful of mixed greens. Top with the slice of bread. Cut the sandwich in half and serve. Enjoy!!!
ROASTED EGGPLANT SANDWICHES RECIPE BY MEATLESS MONDAY
From thedailymeal.com
4/5 (1)Estimated Reading Time 2 minsServings 6Calories 556 per serving
- In a food processor, pulse the garlic and nuts together until chopped finely. Add the chives and lemon juice. Blend until the herbs have begun to break down and become incorporated.
- Slowly add the olive oil and pulse until the pesto reaches the desired consistency, adding more oil if necessary to break down the pecans and chives. Season with salt, to taste.
- In a food processor, pulse together the beans, lemon juice, rosemary, garlic, olive oil, and salt until puréed. If the mixture is still coarse, add another tablespoon of olive oil and purée until smooth.
- Preheat the oven to 450 degrees. Prepare a baking sheet with a layer of parchment paper or foil.
OPEN-FACE GRILLED EGGPLANT SANDWICHES RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 25 minsServings 4
- Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
- Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
- Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.
FRIED EGGPLANT SANDWICHES RECIPE | BON APPETIT
From bonappetit.com
4/5 (3)
ROASTED EGGPLANT SANDWICH - DHERBS, INC.
From dherbs.com
4.5/5 (15)Total Time 35 minsCategory Entrees , Vegan , VegetarianCalories 454 per serving
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