Best 2 Baked Eggplant Sandwiches Recipes

**Eggplant Sandwiches: A Mediterranean Delight**

Eggplant sandwiches are a delightful and versatile dish that can be enjoyed as a main course or as a side dish. They are a staple in Mediterranean cuisine and are known for their smoky, savory flavor and tender texture. This article provides a comprehensive guide to making delicious baked eggplant sandwiches, with variations to suit different preferences and dietary needs.

The classic baked eggplant sandwich features slices of eggplant grilled or roasted until tender, then topped with a flavorful filling. Common fillings include a mixture of tomatoes, onions, and herbs, as well as options like roasted peppers, mushrooms, or spinach. The sandwiches are then assembled with slices of bread, cheese, and a drizzle of olive oil.

For those looking for a vegan or gluten-free option, the article offers a recipe for grilled eggplant sandwiches with a creamy avocado spread. This version uses slices of grilled eggplant layered with avocado, tomato, and arugula, all held together with a flavorful tahini dressing.

Additionally, the article includes a recipe for eggplant parmesan sandwiches, a hearty and cheesy take on the classic dish. These sandwiches feature slices of fried eggplant topped with tomato sauce, mozzarella cheese, and Parmesan cheese, then baked until golden and bubbly.

Whether you're seeking a classic Mediterranean dish or a more creative and modern interpretation, this article's collection of baked eggplant sandwich recipes has something for everyone. With detailed instructions and helpful tips, you'll be able to create delicious and satisfying eggplant sandwiches that are sure to impress your family and friends.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

CHEF JOHN'S BAKED EGGPLANT SANDWICHES

Chef John's Baked Eggplant Sandwiches image

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

Ingredients

1 teaspoon olive oil
2 eggs
½ cup all-purpose flour, or more as needed
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
1 cup dry bread crumbs
8 slices of eggplant, cut 3/8 inch thick
2 slices provolone cheese, cut into quarters
12 thin slices salami
2 ⅔ tablespoons olive oil, divided
2 ⅔ tablespoons finely grated Parmigiano-Reggiano cheese, divided

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

Tips:

To ensure the eggplant is properly cooked, pierce it with a fork before baking. This will allow the steam to escape, preventing the eggplant from becoming soggy.
For a crispier crust, brush the eggplant slices with olive oil before baking.
To save time, you can roast the eggplant ahead of time and store it in the refrigerator for up to 3 days.
Feel free to get creative with your sandwich fillings. Some other delicious options include roasted red peppers, grilled zucchini, or fresh mozzarella cheese.
If you don't have any sandwich bread on hand, you can also use pita bread, tortillas, or even lettuce wraps.

Conclusion:

Baked eggplant sandwiches are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to get your daily dose of vegetables. With so many different variations to choose from, there is sure to be a baked eggplant sandwich that everyone will enjoy.