Baked Eggplant Sandwiches
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
10 servings
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Calories
244 kcal
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Course
Main Course
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Cuisine
Mediterranean
Baked Eggplant Sandwiches
Description
This recipe starts by slicing eggplant into thin rounds, salting them to remove moisture and bitterness, and drying well. Provolone cheese pieces and drained sun-dried tomatoes are layered onto half the slices along with fresh chopped parsley, seasoned with salt and black pepper. These are then topped with the remaining eggplant slices to form sandwiches.
The sandwiches are coated with a mixture of breadcrumbs and Parmesan cheese, which may include almond meal as a gluten-free alternative, along with beaten eggs to bind the coating. Baking on a greased sheet at 375°F crisps the exterior and melts the cheese, delivering a texture contrast between the crispy crust and tender eggplant interior. The optional marinara or arrabiata sauce serves as a flavorful accompaniment or topping.
The recipe balances the creamy, savory cheese and tangy sun-dried tomato with the mild eggplant, enhanced by parsley for freshness. It works well as a vegetarian main or substantial appetizer. The careful preparation of slicing, salting, and coating ensures the eggplant is not soggy and the sandwiches hold together well after baking.
Ingredients
- 1 pound eggplant
- 5-6 ounces provolone cheese sliced thin
- 8 ounces sun-dried tomatoes packed in oil
- 1/2 cup parsley fresh, chopped, divided, flat leaf
- 3/4 cup breadcrumb if nut free, do not use almond meal, or for gluten free use 1 ½ cups almond meal
- 3/4 cup Parmesan Cheese if using almond meal, 1 1/2 cups, finely grated
- 2-3 large egg
- 1/4 cup extra virgin olive oil
- salt
- black pepper
- 1 1/4 cups marinara sauce optional, or arrabiata sauce
- cooking oil spray or more olive oil for greasing the baking sheet
Instructions
- Slice the eggplant into rounds slightly thinner than ¼ inch.
- Place the rounds into a colander and sprinkle them with salt. Let the eggplant sit for about 30 minutes to draw out moisture and bitterness. Rinse the rounds and pat them dry with paper towels.
- Place rack in the middle of your oven and preheat to 375 degrees F. Place the eggplant rounds on a flat surface, lining them up in rows with like-sized slices paired together. Tear the provolone into small pieces. Cover half of the eggplant slices with a layer of the torn provolone.
- Drain the sun dried tomatoes of their excess oil. Place a sun dried tomato on top of each of the provolone-covered eggplant slices. Divide half of the fresh chopped parsley between the eggplant slices, sprinkling a little parsley onto the top of each sun dried tomato. Season the piled slices with salt and pepper.
- Use the rest of the empty eggplant slices to cover the piled slices, making small eggplant sandwiches.
- In a medium mixing bowl, mix together the breadcrumbs or almond meal and grated parmesan. If using almond meal, you will need twice as much of the breading mixture (twice the almond meal, twice the parmesan), as the almond meal tends to clump a bit during the breading process. The parmesan should be finely grated to a powdery texture; if your parmesan is shredded, pulse it in a food processor till powdery. In a small mixing bowl, beat the eggs (start with 2—you may or may not end up needing one more). Grease a nonstick baking sheet. Gather the eggplant sandwiches, two bowls, and baking sheet together.
- Grab one sandwich at a time, grasping firmly in the center to hold it together. Dip the sandwich in the beaten eggs, making sure it is completely covered on all sides with a thin layer of egg. Let any excess egg drip back into the bowl.Immediately coat the sandwich in the breadcrumb or almond meal mixture, making sure to coat the sides and edges evenly. Place the breaded sandwich on the greased baking sheet. Repeat till all sandwiches have been dipped and breaded.
- Drizzle the coated sandwiches lightly with the olive oil, dividing it evenly between the sandwiches.
- Bake in preheated oven on the middle rack for 35-40 minutes, flipping once halfway through baking, till the sandwiches are golden brown. Serve them warm sprinkled with the remaining chopped parsley. Optionally, top each sandwich with 2 tbsp warm marinara or arrabiata sauce, then with parsley.
Notes
- Salting eggplant slices for 30 minutes helps remove moisture and reduce bitterness.
- Pat dry the eggplant slices thoroughly after rinsing to prevent sogginess.
- Use thinly sliced provolone for even melting and flavor balance.
- For gluten-free option, substitute breadcrumbs with almond meal and increase Parmesan accordingly.
- Serve with marinara or arrabiata sauce for dipping or topping if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 535mg | 22% |
| Potassium | 635mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 930IU | 19% |
| Vitamin C | 30.2mg | 34% |
| Calcium | 234mg | 23% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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