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
This recipe goes well with any main dish. Be sure to use the seasoned crumbs such as Pepperidge Farm brand for stuffing.
Provided by Lvs2Cook
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients and set aside.
- Mix crumbs, Parmesan and Italian seasoning together and set aside.
- Wash and dry eggplant and slice into 1/2 inch slices. Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
- Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.
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.
CRISPY EGGPLANT SANDWICH
Easy and delicious! You can prepare in advance, store in the fridge and fry at the right moment. Enjoy!
Provided by Angela G.
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the barbecue or griddle to a high heat.
- Wash the eggplants, dry and cut in thin-slices lengthwise. Cook them for about 2 minutes each side until tender.
- Fill eggplants with cheese and ham like a sandwich and set aside. Then, in two separate shallow bowls put the breadcrumbs, the flour and put the seasoned eggs with salt and pepper in another bowl.Dip eggplants sandwiches in the flour, then in the eggs and finally press them well in the breadcrumbs before frying them in the hot oil.
- Heat some seeds oil in a frying pan and cook them for about 3 minutes each side: they should be crunchy outside within a soft, melting cheese.
- Add a pinch of salt if you like. Enjoy!
- NB: as an alternative to fry, put on a baking tray and bake in med oven until golden.
Nutrition Facts : Calories 395.8, Fat 18.1, SaturatedFat 9.3, Cholesterol 149.4, Sodium 2218, Carbohydrate 31.8, Fiber 10.1, Sugar 10.7, Protein 28.5
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