Best 2 Crispy Eggplant And Portobello Mushroom And Cheese Sandwiches Recipes

Indulge in a culinary delight with our crispy eggplant and portobello mushroom and cheese sandwiches. These savory creations offer a symphony of flavors and textures that will tantalize your taste buds.

The crispy eggplant, bursting with smoky and earthy notes, pairs perfectly with the juicy and tender portobello mushrooms. The melted cheese adds a rich, gooey element that harmonizes with the other ingredients.

These sandwiches are a versatile culinary canvas, allowing you to customize them to your liking. Try different types of bread, from hearty sourdough to soft and fluffy focaccia. Experiment with various cheeses, from classic mozzarella to tangy cheddar or creamy brie. Add your favorite toppings, such as crisp lettuce, juicy tomatoes, or zesty pickles.

Whether you're a vegetarian seeking a hearty and satisfying meal or a meat-lover looking for a flavorful alternative, these crispy eggplant and portobello mushroom and cheese sandwiches are sure to impress. With just a few simple steps, you can create a gourmet-style sandwich that will leave you craving for more.

In this article, you'll find two tantalizing recipes for these delectable sandwiches. The first recipe features a classic combination of eggplant, portobello mushrooms, and cheese, while the second recipe adds a zesty twist with roasted red peppers and a flavorful pesto sauce.

Let's cook with our recipes!

CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES

Crispy Eggplant and Portobello Mushroom and Cheese Sandwiches image

Provided by Giada De Laurentiis

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Vegetable oil cooking spray
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 large eggs, beaten, at room temperature
2 cups panko breadcrumbs
Four 1/2-inch-thick eggplant slices (1/2 a medium eggplant)
Four 4-inch diameter portobello mushrooms, stemmed
2 tablespoons extra-virgin olive oil, for drizzling, optional
Four 1/2- to 3/4-inch-thick slices country wheat bread, toasted or grilled
3/4 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
8 ounces gruyere cheese, shredded
2 cups arugula

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.

EGGPLANT SANDWICHES

Eggplant Sandwiches image

Provided by Food Network

Time 50m

Yield 2 dinner servings

Number Of Ingredients 7

Ingredients

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.

Tips:

Choose the right eggplant: Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are soft or have bruises or cuts.
Slice the eggplant evenly: This will help the eggplant cook evenly. If the slices are too thick, they will not cook through. If the slices are too thin, they will become mushy.
Season the eggplant well: This will help to bring out the flavor of the eggplant. You can use a variety of seasonings, such as salt, pepper, garlic powder, onion powder, or paprika.
Cook the eggplant until it is tender: The eggplant should be cooked until it is tender but still has a slight bite to it. If the eggplant is overcooked, it will become mushy.
Choose the right bread: The type of bread you use will affect the overall flavor of the sandwich. A sturdy bread, such as a sourdough or whole wheat bread, will hold up well to the eggplant and mushrooms.

Conclusion:

Crispy eggplant and portobello mushroom and cheese sandwiches are a delicious and satisfying meal that is perfect for lunch or dinner. The eggplant and mushrooms are cooked to perfection, and the cheese is melted and gooey. The sandwiches are also easy to make, and they can be customized to your liking. For example, you can add different vegetables, such as bell peppers or zucchini. You can also use a different type of cheese, such as mozzarella or provolone. No matter how you make them, crispy eggplant and portobello mushroom and cheese sandwiches are sure to be a hit!