Eggplant Sandwich With White Bean Recipes

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EGGPLANT SANDWICHES



Eggplant Sandwiches image

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

1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
¼ cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
½ cup crumbled feta cheese
¼ cup chopped fresh basil leaves

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

EGGPLANT PARMESAN WITH GARLIC AND WHITE BEANS



Eggplant Parmesan With Garlic and White Beans image

Make and share this Eggplant Parmesan With Garlic and White Beans recipe from Food.com.

Provided by worldwanderer.sarah

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2 large eggplants
4 egg whites
1/4 teaspoon sea salt (regular can be substituted)
2 cups breadcrumbs
1/3 cup grated parmesan cheese (recommend using a mix of parmesan and romano)
1 head garlic
2 minced garlic cloves
2 teaspoons dried basil
2 teaspoons olive oil
4 cups tomato sauce (any brand will due, but I recommend my zesty tomato sauce!)
1 (14 ounce) can white beans
1 1/2 cups low fat mozzarella

Steps:

  • Preheat oven to 350.
  • in a flat bottom bowl, whisk egg whites, salt, 2 cloves garlic.
  • in another bowl, mix bread crumbs, basil, and parmesean/romano mixture.
  • lightly spray two baking sheets with olive oil and drizzle a small amount on the whole garlic head.
  • cut eggplant into 1/2 inch rounds and dip into egg mixture then batter in bread crumbs.
  • place eggplant and garlic head on baking sheets.
  • cook until tender (about 20 min on each side for the eggplant and 20-30 min total for garlic head).
  • drain and rinse white beans.
  • in 2 8x11 baking dishes, put a thin layer of tomato sauce.
  • when garlic head is finished and cool enough to touch, peel out the cloves and mash them into the white beans to make a paste.
  • put a layer of eggplant rounds on top of the tomato sauce.
  • spread bean/garlic paste evenly on rounds.
  • add half the cheese and a cup of sauce.
  • place the rest of the eggplant in a second layer.
  • add any leftover bread crumbs, sauce and cheese.
  • bake 25 min until cheese is bubbly.

WHITE BEAN AND ROASTED EGGPLANT HUMMUS (BABA GHANOUSH)



White Bean and Roasted Eggplant Hummus (Baba Ghanoush) image

Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich.

Provided by Galley Wench

Categories     Beans

Time 15m

Yield 2 cups

Number Of Ingredients 10

1 (1 1/2 lb) eggplants, trimmed and cut into 2-inch pieces
1/3 cup olive oil, plus more for drizzling
1/2 teaspoon kosher salt, plus more for seasoining
1/4 teaspoon black pepper, freshly ground plus more for seasoning
1 (15 ounce) can chickpeas, drained and rinsed
1/3 cup loosely packed fresh flat-leaf parsley
1 large lemon, juice of (about 2 tablespoons)
2 garlic cloves, minced
1/4 teaspoon cumin
3 tablespoons tahini paste (adjust to taste)

Steps:

  • Preheat the oven to 450 degrees F and place an oven rack in the middle.
  • Place the eggplant on a parchment paper-lined baking sheet; drizzle with olive oil and season with salt and pepper.
  • Roast for 20 to 25 minutes until golden brown.
  • Set aside to cool.
  • In food processor, combine the cooled eggplant, beans, parsley, lemon juice, garlic, tahini, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Pulse until the mixture until coarsely chopped.
  • With the machine running, gradually add 1/3 cup of olive oil until the mixture is creamy.
  • Season with salt and pepper, to taste.
  • Place the hummus in a dipping bowl and serve with pita chips or cucumber slices.

EGGPLANT SANDWICH WITH WHITE BEAN



Eggplant Sandwich with White Bean image

This sandwich from Wisconsin Cheese recipes is made with a wonderful creamy Gorgonzola spread on English muffins..

Provided by Pat Duran

Categories     Sandwiches

Time 15m

Number Of Ingredients 13

4 slice 1/2-inch thick, eggplant, peeled
olive oil
3 oz pkg. cream cheese, softened
1/3 c grated parmesan cheese
1/2 tsp minced garlic
15 oz can cannellini or other white beans, drained and crushed
1 1/2 c gorgonzola cheese
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
peanut or olive oil
4 english muffins, halved, brushed with herb oil
fresh arugula leaves
4 slice ripe red tomato

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.

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