Deconstructed Eggplant Parmesan Sandwich Recipes

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EGGPLANT PARMESAN DECONSTRUCTED



Eggplant Parmesan Deconstructed image

Provided by Melissa Clark

Categories     weekday, side dish

Time 1h15m

Yield 6 to 8 side dish servings

Number Of Ingredients 12

1 large eggplant sliced into 1/4-inch-thick rounds
3/4 teaspoon kosher salt, more to taste
Black pepper to taste
About 3/4 cup extra virgin olive oil, more for drizzling
5 garlic cloves
4 cups cherry tomatoes, halved
4 sprigs oregano
3 sprigs basil, plus 5 large leaves
5 tablespoons finely grated Parmesan
1/4 cup panko bread crumbs
1/3 cup ricotta
2 ounces fresh mozzarella

Steps:

  • Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
  • Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
  • Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
  • While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
  • Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.

Nutrition Facts : @context http, Calories 125, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 6 grams

DECONSTRUCTED ROASTED EGGPLANT PARMESAN



Deconstructed Roasted Eggplant Parmesan image

Make one of your favorite Italian dishes, Eggplant Parmesan, at home in half the time. It's healthier too since it's baked and not fried!

Provided by Carrie's Experimental Kitchen

Categories     Main Entree

Time 40m

Number Of Ingredients 8

10 cups diced eggplant
4 tablespoons minced garlic
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup shredded mozzarella cheese
1 cup prepared marinara sauce
1/2 cup italian flavored bread crumbs

Steps:

  • Preheat oven to 425 degrees F.
  • Add the eggplant, garlic, oil, salt and pepper to a bowl and mix together.
  • Place mixture on a baking sheet and bake for 15-20 minutes; turning halfway. Remove from the oven and reduce oven to 350 degrees F.
  • Add the roasted eggplant mixture back to the bowl, add 3/4 cup of the cheese, sauce and breadcrumbs; mix well.
  • Place mixture in an oven safe 2 quart baking dish and sprinkle the top with the remaining cheese.
  • Bake for 15-20 minutes or until the cheese has melted and is bubbling.

Nutrition Facts : Calories 218 kcal, Carbohydrate 22.8 g, Protein 4.3 g, Fat 12.6 g, Sodium 588 mg, Fiber 6.1 g, Sugar 8 g, ServingSize 1 serving

EGGPLANT PARMESAN SANDWICHES



Eggplant Parmesan Sandwiches image

These heavenly Eggplant Parmesan Sandwiches have crispy fried eggplant layered on a ciabatta roll with parmesan and mozzarella cheeses, marinara sauce, and fresh basil. Great for a hot lunch or dinner!

Provided by Joanne Ozug

Categories     Main Course

Time 45m

Number Of Ingredients 17

2 medium eggplants ((about 2.5 lbs))
1 cup all-purpose flour
3 cups panko bread crumbs
1 tsp dried oregano
1 tsp garlic powder
4 eggs
olive oil (for frying)
salt
pepper
6 ciabatta rolls
1 cup grated parmigiano reggiano cheese
1 cup marinara sauce ((I love Rao's))
1 lb ball of fresh mozzarella (sliced thinly)
olive oil (for drizzling)
fresh basil leaves
salt
pepper

Steps:

  • Slice the eggplants into ½" thick disks. If you have the time, season the slices with salt and set aside on rack to "drain" for 30 minutes. Wipe the salt and excess moisture off with paper towel. If you don't have the time, you can get away with not doing this step, but you'll need to season the eggplant more aggressively in later steps.
  • Preheat the oven to 250 degrees F.
  • Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water.
  • Dredge the eggplant slices in the flour, shake off the excess, then in the egg, shake off the excess, then into the panko bread crumbs. Set aside.
  • Heat up a skillet over medium heat, and fill with enough olive oil to coat the bottom of the pan about ¼" up. Place a single layer of eggplant slices into the skillet and fry for about 5 minutes on each side, until golden brown. Make sure to watch that the eggplant slices aren't burning, and adjust the heat up or down as needed.
  • Place the fried eggplant slices on a tray, season with salt and pepper, then keep in the warm oven while you finish frying all batches of eggplant. Add more olive oil to the skillet as needed.
  • When you're done frying all the eggplant, remove the eggplant from the oven and increase the temperature to 350 degrees F.
  • To assemble each sandwich, slice a ciabatta roll in half, then put on a single layer of eggplant slices. Season with a pinch of salt and pepper, then add a couple spoonfuls of grated parmesan, then a couple spoonfuls of marinara sauce, then a single layer of sliced mozzarella. Drizzle with olive oil, then put the top of the sandwich on and bake for 10 minutes until the cheese is melty. Tuck a few basil leaves into each sandwich, then enjoy!

Nutrition Facts : Calories 705 kcal, Carbohydrate 77 g, Protein 39 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 180 mg, Sodium 1494 mg, Fiber 7 g, Sugar 10 g, ServingSize 1 serving

DECONSTRUCTED EGGPLANT PARMESAN



Deconstructed Eggplant Parmesan image

All the same great flavors as a traditional Eggplant Parmesan Recipe, just deconstructed into a simple, delicious, mediterranean diet inspired, pasta dish.

Provided by Brynn McDowell, RD at The Domestic Dietitian

Categories     entree     pasta     vegetarian

Number Of Ingredients 14

1 lb pasta (I prefer Cavatappi for this dish but you can use whatever pasta shape you prefer)
2 tbsp olive oil (divided)
1 medium eggplant, diced
2 tbsp dried basil (divided)
1 tbsp dried oregano (divided)
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/4 cup panko style breadcrumbs
4 oz fresh mozarella cheese (diced or shredded (your preferece))
1 cup cherry tomatoes, halved
1 tsp red flakes
1/4 cup parmesan cheese, grated
2 tbsp fresh basil, chopped

Steps:

  • Bring a large pot of water to a boil. Add pasta and cook until al dente, about 11 minutes if using Cavaatppi pasta. Drain pasta and add to a large bowl.
  • Add 1 tablespoon of the olive oil to a large skillet over medium heat
  • Once the oil is hot, add diced eggplant, 1 tablespoon of dried basil, 1/2 tablespoon dried oregano, 1 teaspoon garlic powder, salt and pepper.
  • Stir the eggplant often white sauteing to ensure it doesn't stick to the bottom of hte pan.
  • If eggplant is sticking, slowly add a little more olive oil. Don't add to much more or the eggplant will become soggy.
  • Saute for about 10 minutes, until eggplant is golden brown and soft, but not soggy.
  • Remove from heat and add eggplant to bowl with pasta
  • Return same pan to the stove and heat additional 1 tablespoon of olive oil over medium heat
  • Add panko breadcrumbs and remaining 1 tablespoon of dried basil and 1/2 tablespoon of dried oregano
  • Lightly toast the breadcrumbs, just until golden brown (about 1 minute). Stir constantly to avoid sticking
  • Remove pan from heat
  • In the large bowl with the cooked pasta and eggplant, add the fresh mozzarella cheese and halved cherry tomatoes. Sprinkle with red pepper flakes
  • Add the toasted breadcrumb mixture and parmesan cheese evenly over the pasta
  • Garnish with fresh basil

DECONSTRUCTED EGGPLANT PARMESAN SANDWICH



Deconstructed Eggplant Parmesan Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h45m

Yield 4 sandwiches

Number Of Ingredients 17

Two 28-ounce cans whole tomatoes, drained of their liquid
4 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons light brown sugar
Salt
1 large eggplant, peeled and sliced into 1/2-inch rounds (you'll need at least 8 rounds)
Freshly cracked black pepper
2 cups all-purpose flour, for dredging
4 large eggs, beaten
3 cups panko breadcrumbs
1 cup freshly grated Parmesan
Vegetable oil, for frying
2 tablespoons salted butter, softened
4 soft brioche buns
1 pound burrata cheese
1/2 cup pickled cherry peppers, sliced 1/4-inch thick
16 leaves fresh basil

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with a silicone liner and another baking sheet with a wire rack.
  • For the eggplant: In a bowl, toss the tomatoes with the balsamic vinegar, olive oil, brown sugar and some salt. Evenly place the tomatoes on the lined baking sheet. Place in the oven and roast until slightly caramelized and dried out a bit, 20 to 30 minutes. Set aside.
  • Set the eggplant slices on the wire rack (if you don't have a rack you can use a colander set in the sink). Sprinkle salt on each side of the eggplant and let the salt do the work for 15 to 30 minutes.
  • Once the salt has released moisture from the eggplant, pat the slices dry with paper towels. Then sprinkle each side of the eggplant with pepper.
  • Set up a standard breading station with the flour in one shallow dish, the eggs in another and the panko mixed with the Parmesan in a third dish. Dredge each eggplant slice in the flour, shake off any excess, dip in the egg, let any excess drip off and then coat in the panko. Set aside on the wire rack and repeat.
  • In a large cast-iron skillet, heat 1-inch vegetable oil to 350 degrees F.
  • Working in small batches, fry the eggplant slices, turning once, until golden brown, 3 to 5 minutes a side. Using a pair of tongs, transfer back to the wire rack. Repeat with the remaining eggplant. Make sure to season the eggplant as it comes out of the oil.
  • For the sandwich build: Butter and griddle both sides of the buns until golden and crispy (you can toast the buns as well). Tear the burrata over the bottom buns, then add 2 hot eggplant slices, some roasted tomatoes, a few pickled cherry peppers and some fresh basil leaves on each bun. Serve to applause.

EGGPLANT PARM SANDWICH



Eggplant Parm Sandwich image

These open-face eggplant parms are better than the original; much lower in fat, super tasty and fresh!

Provided by Food Network Kitchen

Categories     main-dish

Time 1h13m

Yield Serves 4

Number Of Ingredients 28

1 1/4 pounds cherry tomatoes (about 4 cups)
3 garlic cloves, skin-on
3 teaspoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
Kosher salt
Nonstick cooking spray
1 small globe eggplant (about 1 pound)
1 egg white, lightly beaten
2 ounces whole-grain salt-free melba toast, finely crushed (9 pieces)
1 teaspoon red wine vinegar
8 basil leaves, roughly chopped
2 square ciabatta rolls, split, insides removed, and lightly toasted cut-side up
4 ounces shredded part-skim mozzarella
2 tablespoons grated parmesan
1 1/4 pounds cherry tomatoes (about 4 cups)
3 garlic cloves, skin-on
3 teaspoons extra-virgin olive oil
1/2 teaspoon crushed red pepper
Kosher salt
Nonstick cooking spray
1 small globe eggplant (about 1 pound)
1 egg white, lightly beaten
2 ounces whole-grain salt-free melba toast, finely crushed (9 pieces)
1 teaspoon red wine vinegar
8 basil leaves, roughly chopped
2 square ciabatta rolls, split, insides removed, and lightly toasted cut-side up
4 ounces shredded part-skim mozzarella
2 tablespoons grated parmesan

Steps:

  • Preheat oven to 400 degrees. Have two racks set up in the oven.
  • Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
  • Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes.
  • Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
  • Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad.
  • Preheat oven to 400 degrees. Have two racks set up in the oven.
  • Place 3/4 of the tomatoes and 2 garlic cloves on a baking sheet. Drizzle with 1 teaspoon olive oil. Roast until the tomatoes burst and start to caramelize, about 30 minutes. Peel the roasted garlic and puree with the tomatoes, crushed red pepper, and 1/2 teaspoon salt in a food processor to make the sauce.
  • Spray a baking sheet with cooking spray. Peel the eggplant top-to-bottom in alternating strips, so that some of the skin is left on, and slice into 1/3 inch rounds. Dip only one side of each round into the egg white and then into the crushed melba toast. Lay out on the sheet tray, crumb-side up. Sprinkle with 1/4 teaspoon salt. Spray with more cooking spray. Bake until just tender, about 25 minutes.
  • Dice the remaining 1/4 of tomatoes, and toss with the remaining 2 teaspoons olive oil, red wine vinegar, basil leaves and 1/4 teaspoon salt.
  • Preheat the broiler. Place the toasted ciabatta halves on a baking sheet cut-side up. Cut the remaining garlic clove in half and rub on the bread. Spoon 2 tablespoons of sauce on top of each ciabatta half, then top with 3 or 4 overlapping slices of eggplant, 2 more tablespoons sauce, shredded mozzarella, and grated parmesan. Broil until the cheese melts and starts to bubble, about 3 minutes. Top each open-faced sandwich with the fresh tomato and basil salad.

Nutrition Facts : Calories 370 calorie, Fat 12 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 980 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 18 grams, Sugar 7 grams

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