Best 16 Eggplant Sandwich Recipes

THE BEST FRIED-EGGPLANT SANDWICH

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.

EGGPLANT PARMIGIANA SANDWICH

Steps:

• Slice the eggplant crosswise about 1/4 to 3/8-inch thick - make slices as consistent as possible. If the base of the eggplant is very large, cut it in half lengthwise. Soak the sliced eggplant in a large bowl of warm, salted water for 1 to 2 hours. Make sure the eggplant is completely submerged in the salt water.
• Scramble the 3 eggs with salt and pepper to make an egg wash. Remove eggplant slices from the salt bath, shake off excess moisture, and dip into egg wash. Then dip the eggplant slices, 1 at a time, into a flat plate filled with seasoned bread crumbs, covering all surfaces, and set aside. Continue breading the eggplant until all slices are done. Discard excess egg wash and bread crumbs.
• In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up. (Add more oil as necessary during cooking.)
• Add the breaded eggplant slices to the pan, cover and cook until you begin to see the eggplant become translucent, about 5 minutes. If it begins to burn, lower heat and allow it to cook slowly. Using a large spatula, turn eggplant onto the other side and cook 1 to 2 more minutes with the lid on until eggplant is completely tender.
• When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil.
• Place 2 or 3 eggplant slices onto warmed Italian roll, top with shredded mozzarella cheese, then warm marinara sauce. Enjoy!

THE FRANKIES' FRIED EGGPLANT SANDWICH

Steps:

• In a large deep saucepan over medium low heat, combine 1/4 cup oil and garlic. Cook, stirring occasionally, until garlic is golden and fragrant, 5 to 10 minutes. Stir in chile flakes; cook 30 seconds.
• While garlic cooks, place tomatoes and juices in a large bowl and crush with clean hands. Remove tomatoes' firm stem ends and any basil leaves packed into the can. Stir crushed tomatoes and salt into pot. Simmer over medium heat, stirring frequently, until tomatoes and garlic have completely broken down and sauce is thick, about 2 hours. Cool.
• Line a large, rimmed baking sheet with parchment or paper towels. Trim stem end from eggplants; peel and discard skin. Using a knife or a Japanese mandolin, slice lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on prepared baking sheet. Sprinkle both sides of eggplant slices with salt. Let stand 10 minutes. Pat eggplant dry with paper towels.
• Line another rimmed baking sheet with paper towel and place a wire rack on top. In a large, deep skillet, heat 1/2 cup oil until a drop of water flicked into pan sizzles. Working in batches, fry eggplant until just tender, 20 to 30 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
• In a large bowl, whisk together eggs, 2 tablespoons Parmigiano-Reggiano and 2 tablespoons pecorino. Add 3/4 cup oil to the skillet and return to medium-high heat until oil is sizzling.
• Working in batches, dip drained eggplant into egg batter; fry in oil until lightly golden and cooked through, 2 to 4 minutes per batch. You will know oil is hot enough if batter puffs and sticks to eggplant on contact with oil. If it falls off, the oil isn't hot enough.
• Heat oven to 350 degrees. Spread 1/2 cup tomato sauce in the bottom of a 9-inch square baking pan. Arrange eggplant over the bottom of pan in a tight, even layer. Top with 1/3 of the remaining combined cheeses. Repeat layer of sauce, eggplant and 1/3 of cheese. Finish with a final layer of sauce and cheese (reserve any remaining sauce for serving). Transfer pan to oven and bake until cheese is melted and golden, 20 to 30 minutes. Remove from oven; Spoon additional sauce over top, and garnish with additional cheese. Cool for at least 20 minutes.
• Cut eggplant into six equal pieces. Cut ciabatta into six pieces equal to the size of the eggplant servings. Split each portion of the ciabatta horizontally and toast. Sandwich eggplant portions between bread and serve.

EGGPLANT AND MOZZARELLA SANDWICH

Steps:

• Line a baking sheet with aluminum foil; lightly oil the foil Cut the eggplant lengthwise into 1/2 inch thick slices. Place on the prepared baking sheet; brush with 1 tbsp olive oil. Broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden -- watch it so it doesn't burn. Coarsely chop the eggplant and set aside.
• Saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Stir in the reserved eggplant, tomatoes, parsley, and vinegar. Remove from heat and set aside.
• Cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet. Broil until lightly browned. Place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices. Broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts. Cover with the top half of the bread.
• Cut into 4 portions, and serve immediately.

GRILLED EGGPLANT, RED PEPPER, GOAT CHEESE PUMPERNICKEL SANDWICH

Steps:

• Aioli -- Mix the mayonnaise, garlic, parsley and lemon in a small bowl. Cover and refrigerate until later.
• Eggplant -- Drizzle the eggplant with olive oil, salt and pepper. Roast at 425 degrees on a cookie sheet lined with parchment paper or foil 10-12 minutes on the middle shelf until tender. Remove and let cool.
• Sandwich -- Spread the aioli on the bottom slice of the bread and top with the red onion, then the eggplant, tomato, basil, goat cheese, and red peppers. Top with another slice of bread also slathered with the aioli.
• Grill -- Season your grill pan with a little olive oil and just grill the sandwich on each side until golden brown. It only takes a few minutes.
• ENJOY! a nice light, bit healthier sandwich.

ROASTED EGGPLANT SANDWICH WITH SOY-LIME GLAZE

Steps:

• Sprinkle eggplant slices generously with salt; arrange on a wire rack set over a baking sheet. Let stand 30 minutes, then pat dry with paper towels. In a bowl, stir together soy sauce, lime juice, 1 tablespoon vinegar, 1 tablespoon sugar, and garlic.
• Preheat oven to 425°F. Arrange eggplant in a single layer on a parchment-lined baking sheet. Brush both sides of eggplant with oil. Roast, flipping halfway, until golden brown and very tender, about 30 minutes. Brush both sides of eggplant with soy mixture; continue roasting until caramelized, 7 to 10 minutes more.
• Meanwhile, toss together carrot, radishes, cucumber, 1/2 teaspoon salt, and remaining 4 tablespoons vinegar and 1 teaspoon sugar.
• Slice bread into quarters and halve lengthwise. Spread mayonnaise on cut sides and top with roasted eggplant, pickled vegetables, jalapeño, and cilantro. Serve immediately.

ITALIAN FRIED EGGPLANT SANDWICH

Steps:

• 1. get ingredients ready. mix the first 5 ingredients for the dressing in a small mixing bowl. add sliced tomatoes and chill until ready to build your sandwiches
• 2. preheat oven to 425 degrees. place eggplant slices on a rack on an oven proof baking dish. bake eggplant for 20 minutes. the eggplant will start to turn golden in color. remove and set aside
• 3. heat your deep fryer to 350 degrees. add eggplant slices and fry until golden brown any crispy. this should take about 2 minutes. remove and drain
• 4. Build your Sandwich: take one slice of eggplant followed by a slice of cheese, salad mix, tomatoes and vinegar dressing, salami, red onion, pancetta, cheese slice and top with eggplant slice. slice and serve.

EGGPLANT SANDWICH

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.

THAI EGGPLANT SANDWICH

Steps:

• Preheat the oven to 400 degrees. Prick the eggplant with a fork. Wrap in foil and bake 1 hour. Unwrap, let cool slightly and cut in half. Scoop out pulp, discarding as many seeds as possible. Coarsely chop and place in a bowl. Stir in chopped basil, lemon zest, 1 teaspoon oil, raisins and salt and pepper.
• In another bowl, mix the chevre with 2 tablespoons of oil and salt and pepper to taste. Preheat the broiler.
• To assemble, spread the eggplant mixture evenly over the bread slices. Cover with the whole basil leaves. Spread the chevre mixture over the basil and top each sandwich with a tomato slice. Brush the tomatoes with the remaining oil and sprinkle with salt and pepper.
• Place the sandwiches on a baking sheet and broil 3 to 4 inches from the heat until the tomato just starts to brown, about 2 to 3 minutes. Sprinkle with the slivered basil and serve immediately.

EGGPLANT HUMMUS SANDWICH

Steps:

• Assemble fried eggplant, hummus, tomato, leaf lettuce and cheese between two slices of wheat toast.

SANDWICH THINSANDREG; BAKED EGGPLANT SANDWICH

Steps:

• Preheat oven to 400 degrees F.
• Brush each side of the eggplant slices with garlic infused olive oil and season with salt and pepper to taste. Grill eggplant for approximately 3 minutes per side, until brown grill marks appear and eggplant softens.
• Place grilled eggplant on a rimmed sheet tray and top with a slice of Mozzarella cheese and tomato. Drizzle garlic-inflused infused olive oil on top of the tomato and season to taste with salt and pepper. Bake for 10 minutes until tomato and cheese are hot. Place an eggplant stack between a Sandwich Thins® roll.
• Recipe courtesy of Claire Robinson, 2010

EGGPLANT-PORTOBELLO SANDWICH LOAF

Steps:

• Cut bread lengthwise in half. Carefully hollow out top and bottom, leaving a 1/2-in. shell; set aside. In a small bowl, combine the oil, garlic, Italian seasoning, salt and pepper. Brush over eggplant and mushrooms. , Grill, covered, over medium heat for 3-5 minutes on each side or until vegetables are tender., Spread half of the marinara sauce over bottom of bread. Top with eggplant and mushrooms. Spread with remaining sauce; top with basil and cheese. Replace bread top. , Wrap loaf in a large piece of heavy-duty foil (about 28 in. x 18 in.); seal tightly. Grill, covered, over medium heat for 4-5 minutes on each side.

OPEN-FACED SABICH SANDWICH WITH CRISPY FRIED EGGPLANT

Steps:

• In the bowl of a food processor, combine the sesame paste, mustard, cumin, lemon juice, parsley, sumac, coriander, salt, and pepper. Separate the cloves of garlic from the roasted head and squeeze out the insides. (Squeeze really well to get every last bit of luscious garlic! Make sure none of the papery peel gets into the mixture.) Process until completely smooth. With the processor running, drizzle in the oil until it is completely incorporated and smooth. Kitchen Tips: This will keep, refrigerated, in a covered container, for about one day, but you should allow it to come to room temperature and use a handheld blender to re-mix. If you eat raw or lightly coddled eggs, add two large egg yolks to the food processor with the sesame paste along with the mustard and mix until completely incorporated. Add the spices, juice and roasted garlic and process by drizzling the oil as directed. It will be very creamy and will not separate.

EGGPLANT SANDWICH WITH WHITE BEAN

Steps:

• 1. Brush eggplant slices with olive oil;set aside. Whip cream cheese until smooth; add Parmesan cheese and garlic, blending well. Fold in crushed white beans; stir to combine. Gently stir Gorgonzola cheese and blend it with parsley, basil and cream cheese mixture; set aside. In a large skillet, brown eggplant slices in a small amount of peanut or olive oil. Broil or toast English muffins until lightly golden, spread each half with about 2 Tablespoons of The Gorgonzola spread. Top each with 1 slice cooked eggplant, arugula leaves and tomato slice. Top with other half of muffins to make a sandwich; cut in half before serving.

SLAMTASTIC EGGPLANT SANDWICH

Steps:

• Pour the oil into a large skillet and heat over medium-high heat. Place the eggplant slices in the heated pan and cook without moving until golden brown, about 4 minutes. Flip the eggplant and continue to cook until golden brown on the other side. Remove from heat.
• Mix together the mayonnaise and garlic in a small bowl.
• Lay the toasted rolls out, cut side up. Place the cooked eggplant on the bottom half of each roll. Layer the eggplant with fresh basil leaves and crumbled feta. Spread the garlic mayo very lightly over the cut side of the top each toasted roll. Place the tops on the prepared sandwich.

GRILLED EGGPLANT SANDWICH

Steps:

• 1. Slice eggplant. Sprinkle salt on both sides and place on paper towels. This will draw out the water. After 15 minutes, pat dry the eggplant. Brush egglant with 1 tbsp of olive oil. Sprinkle both side with herbs, salt and pepper.
• 2. On a hot grill pan, add 1 tbsp olive oil. Grill eggplant about 3-4 minutes on each side. Remove from pan.
• 3. Add 1 tbsp olive oil to grill pan. Add sliced mushrooms and brown on both sides. Remove from pan.
• 4. Add 1 tbsp olive oil to grill pan. Grill red pepper3 about 2-3 minutes on each side. Remove from pan.
• 5. In a oven proof pan place 4 slices of eggplant followed by cheese, bacon, mushrooms, red pepper and more cheese. Broil on high until the cheese has melted. Take out of oven and place eggplant slice on top. Enjoy