Grilled Eggplant And Tomato Sandwiches With Romano Black Pepper Mayonnaise Recipes

OPEN-FACED EGGPLANT AND TOMATO SANDWICHES

Steps:

• Preheat Oven to 450˚F. Line a large cookie sheet with parchment paper. Place rack in the middle of your oven.
• Season each eggplant on both sides lightly with sea salt and pepper. Brush both sides generously with extra light olive oil.
• Bake at 450˚F for 12-15 min or until the slices are soft and browning on the bottom. Remove the eggplant from the oven and set aside to cool.
• Cut eggplant into 1/2-inch slices and sprinkle each side evenly with sea salt and pepper.
• Set up your dipping station: pour flour in a flat bottomed dish. In a separate flat bottomed bowl, use a fork to beat your two eggs (this is your egg wash).
• Heat a large, heavy-bottomed skillet over medium/high heat. Fill it with 1/4" oil and let the oil heat up before adding anything to the pan.
• Dip both sides of your eggplant into flour, then dip it into the beaten eggs (the egg keeps the eggplant from soaking up oil).
• Saute your eggplant in batches. Use a spatula to slide them into the hot oil and fry until golden brown on both sides (about 3-4 minutes per side), turning once. Drain eggplant on paper towels. Add more oil if necessary until finished sautéing.
• In a small bowl, combine 4 Tbsp Mayo and press in 1 garlic clove. Mix well and set aside.
• Toast the cut side of each chiabatta sandwich roll until golden brown. Remove from pan and once it has cooled down a bit, spread about 1 Tbsp of garlicky mayo on the toasted side, top with 2 slices of eggplant followed by a slice or two of tomato.
• Cover with whatever toppings you like. I had basil in my yard so I used that and it was super tasty. The basil added an amazing freshness to this
• luscious thing I call an open face sandwich. Enjoy!

EGGPLANT AND MOZZARELLA PANINI

Steps:

• Heat a grill pan or panini press.
• Brush eggpant slices with 1 t olive oil and season lightly with salt and pepper.
• Grill until marked and just soft, about 4-6 minutes. If using the grill pan, turn once.
• Cut bread into 4 pieces; slice pieces in half lengthwise.
• Drain and dice sun-dried tomatoes. In small bowl, mix mayonaise with tomatoes.
• Cover one side of ciabatta with mayo mixture.
• Divide grilled eggplant slices between the four sandwiches.
• Add cheese on tops and add other slice of bread on top.
• Brush sandwiches with olive oil and grill until cheese is melting and bread is crisp, about 5 minutes.
• Serve with marinara sauce or picante sauce.

GRILLED EGGPLANT SANDWICHES

Steps:

• Preheat a grill or grill pan over high heat.
• Season the eggplant with salt on both sides and let sit for 5 to 10 minutes while you prepare the other ingredients.
• Place the ciabatta on a rimmed baking sheet and brush the split sides with some of the olive oil and season with salt. Add the scallions and coat with some of the olive oil and season with salt.
• Pat the eggplant dry and drizzle both sides with some of the olive oil. Grill the eggplant until softened and charred, 5 to 6 minutes per side.
• Grill the scallions until softened and charred, 2 to 3 minutes per side. Cut the charred scallions into 1/4 inch pieces.
• Grill the ciabatta split-side down until golden and crispy, 1 to 2 minutes.
• To build the sandwich, rub the garlic on the split sides of the toasted ciabatta. Spread the hummus on the split sides. Add the eggplant and scallions to the bottom half of the ciabatta. Top with the feta, arugula, basil, and dill. Squeeze lemon over the arugula and herbs, then sprinkle with black pepper. Close the sandwich, slice, and enjoy!

GRILLED EGGPLANT SANDWICHES

Steps:

• Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.

GRILLED EGGPLANT, TOMATO AND 2-CHEESE SANDWICHES

Steps:

• Wash and trim eggplant. Cut into 4 long slices and parboil in water to cover for 1 minute. Drain.
• Wash, trim and slice zucchini lengthwise into 4 slices.
• Prepare double-size stovetop grill and spray the slices on one side with pan spray. Arrange them on the grill sprayed side down, and grill on the stovetop grill for a couple of minutes. Spray and turn and grill a few more minutes, until tender.
• Slice crust from ends of the bread. Cut into 4 long slices.
• Coarsely grate the cheeses.
• Remove the zucchini from the grill; set aside.
• Mix the anchovy paste with the vinegar.
• Spread the eggplant slices on one side with anchovy mixture, then spray with pan spray and grill on stovetop over medium-high heat for a few minutes, until browned.
• Grill the bread on both sides.
• Chop the basil. Prepare and slice each tomato into 4 thick slices.
• Turn the eggplant and brush with vinegar-anchovy mixture, then spray with pan spray and grill a couple of minutes, until browned on the other side.
• Arrange the eggplant, mozzarella, zucchini, Parmigiano, tomatoes and basil on each of two slices. Season with pepper. Top with remaining bread and cut in half.