Baked Eggplant Sandwiches
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0.0
0 reviews
Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
8 small sandwiches
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Course
Side Dish
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Cuisine
International
Baked Eggplant Sandwiches
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 teaspoons sea salt divided
- 1 medium eggplant
- 1 tablespoon olive oil
- 3 1/2 ounces sliced Provolone or Sharp Cheddar cheese
- 12-16 sun dried tomatoes sliced
- 1 bunch fresh parsley chopped
- 4 tablespoons almond meal
- 4 tablespoons freshly grated parmesan
- 1 egg
- pepper to taste
Instructions
- In a large bowl, fill halfway with cold water and stir in 1 teaspoon salt until dissolved. Slice eggplant to create 1/4 inch thick circles and submerge in the salt water. Let sit for 20-30 minutes. Remove the eggplant slices from the water and dry.
- Preheat oven to 375 degrees F with the rack in the center of the oven. Grease a large baking sheet with the olive oil.
- Pair the eggplant slices with pieces of similar size and place on prepared baking sheet.
- On half of the eggplant slices, place a slice of Provolone, some sun dried tomato pieces, parsley, pinch of salt, and pepper. Top with the other half of the eggplant slices.
- In a small bowl, combine almond meal and Parmesan. In another small bowl, beat the egg.
- Firmly hold the eggplant sandwich and coat in the egg, then coat in the almond meal. Place on prepared baking sheet. Repeat with remaining sandwiches.
- Bake in preheated oven for 20 minutes, flip, then for another 20 minutes, 40 minutes total and golden on both sides.
- Serve immediately.
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