Baked Eggplant Sandwiches
User Reviews
0
0 reviews
Unrated
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Additional Time
30 mins
-
Total Time
1 hr 30 mins
-
Servings
8 small sandwiches
-
Course
Side Dish
-
Cuisine
International
Baked Eggplant Sandwiches
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
Share:
Ingredients
- 2 teaspoons salt divided, sea salt
- 1 eggplant medium
- 1 tablespoon olive oil
- 3 1/2 ounces provolone cheese sliced, or sharp cheddar cheese sliced
- 12-16 tomatoes sliced, sun dried
- 1 parsley chopped, bunch, fresh
- 4 tablespoons almond meal
- 4 tablespoons Parmesan Cheese freshly grated
- 1 egg
- black 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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
