Slamtastic Eggplant Sandwich Recipes

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 1 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.

GRILLED EGGPLANT SANDWICH

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
• Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

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 SANDWICHES

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.

BAKED EGGPLANT SANDWICHES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
• In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
• Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
• While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
• Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
• Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.

DECONSTRUCTED EGGPLANT PARMESAN SANDWICH

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.

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.

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.

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.