Open-Faced Eggplant and Tomato Sandwiches
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5.0
33 reviews
Excellent
Open-Faced Eggplant and Tomato Sandwiches
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When cooked correctly, eggplant is tender and meaty which makes it a perfect meat substitute. I made the eggplant two ways (baked and sautéed) because I was curious and I included tutorials for both. These were so satisfying!
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Ingredients
Sandwhich Ingredients:
- 1 medium eggplant cut into 1/2" slices
- 1 tsp sea salt
- pepper
- 1/2 cup all-purpose flour for dredging
- 2 eggs for egg wash
- oil for sautéing I used grape seed oil
- 2 Chiabatta rolls or Torta sandwich rolls one half for each sandwich
- 4 Tbsp mayonnaise
- 1 garlic clove
- 1 large tomato sliced
Toppings:
- Here are some options for ya!
- Carrot Salad a generous pinch
- fresh cilantro leaves
- fresh basil leaves
- Chopped fresh green onion
Instructions
There are two ways to cook the eggplant:
Baking method (super easy and best for feeding larger crowds):
- 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.
Sautéing Method:
- 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.
To assemble the eggplant sandwiches:
- 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!
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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