Chef Johns Baked Eggplant Sandwiches Recipes

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RATATOUILLE



Ratatouille image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 14

6 sprigs fresh thyme
2 sprigs fresh basil, plus additional for garnish
1/2 cup extra-virgin olive oil, plus more for drizzling
1 eggplant, diced 1-inch
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 Spanish onion, diced 1-inch
1 red pepper, diced 1-inch
1 zucchini, diced 1-inch
1 tablespoon anchovy paste
2 tomatoes, diced 1-inch
One 28-ounce can whole plum tomatoes, crushed by hand
1/2 cup pitted chopped Kalamata olives
Grated Parmesan, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Bundle the thyme and basil together with butcher's twine, then set aside. Heat half the olive oil in a large skillet over medium heat. Add the eggplant and begin to cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer the eggplant to a cold Dutch oven. Return the skillet back to the heat, then add more olive oil and the onions and peppers. Cook, browning lightly on each side, 4 to 5 minutes total. Add about a quarter of the garlic and sprinkle with salt and pepper. Transfer to the cold Dutch oven with the eggplant. Finally, repeat this process with the zucchini, then add to the Dutch oven. Stir the anchovy paste, tomatoes, olives, remaining garlic, herb bundle and salt and pepper into the vegetables. Drizzle with olive oil. Stir, then cover and bake 1 hour.
  • Remove from the oven. Transfer to a platter and garnish with Parmesan and basil. Serve by itself as a side dish, or serve over pasta, eggs or polenta.

CHEF JOHN'S BAKED EGGPLANT SANDWICHES



Chef John's Baked Eggplant Sandwiches image

These breaded and baked eggplant sandwiches are the perfect make-ahead appetizer for your next potluck.

Provided by Chef John

Categories     Cheese Appetizers

Time 1h5m

Yield 4

Number Of Ingredients 11

1 teaspoon olive oil
2 eggs
½ cup all-purpose flour, or more as needed
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
1 cup dry bread crumbs
8 slices of eggplant, cut 3/8 inch thick
2 slices provolone cheese, cut into quarters
12 thin slices salami
2 ⅔ tablespoons olive oil, divided
2 ⅔ tablespoons finely grated Parmigiano-Reggiano cheese, divided

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Beat eggs in a small, shallow bowl. Mix flour, salt, black pepper, and cayenne pepper in a large shallow dish. Pour bread crumbs in another large shallow dish.
  • Top one slice of eggplant with 1/4 slice provolone cheese, 3 slices salami, and 1/4 slice provolone cheese. Place an equally-sized slice of eggplant on top. Repeat with remaining eggplant slices, cheese, and salami.
  • Gently press each eggplant sandwich into the seasoned flour to coat; shake off excess. Dip both sides of each sandwich into beaten egg, then press into bread crumbs. Place on the prepared baking sheet while you bread the remaining eggplant sandwiches.
  • Drizzle 1 teaspoon olive oil in a circle about 3 inches in diameter onto the foil; place a breaded eggplant sandwich onto the oiled area. Sprinkle about 1 teaspoon Parmigiano-Reggiano cheese over the sandwich. Repeat with remaining 3 sandwiches, drizzling an area on the foil with olive oil, placing a sandwich onto the oil, and topping with Parmesan cheese. Drizzle tops of each sandwich with 1 teaspoon olive oil.
  • Bake in the preheated oven for 10 minutes. Flip sandwiches and sprinkle 1 teaspoon Parmigiano-Reggiano cheese onto the top. Bake until browned and a paring knife inserts easily into the eggplant, 8 to 10 more minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 523.6 calories, Carbohydrate 46.1 g, Cholesterol 135.7 mg, Fat 28.4 g, Fiber 9.3 g, Protein 22.5 g, SaturatedFat 8.8 g, Sodium 1015.8 mg, Sugar 7.3 g

GRILLED EGGPLANT SANDWICHES



Grilled Eggplant Sandwiches image

Grill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. -Jennifer Jaras, Corona, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove, minced
2 ciabatta rolls, split
4 slices eggplant (1/2 inch thick)
1 medium heirloom tomato, cut into 1/2-inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
2 ounces fresh goat cheese, softened
6 fresh basil leaves

Steps:

  • Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.

Nutrition Facts : Calories 538 calories, Fat 21g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 958mg sodium, Carbohydrate 81g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.

CHEF JOHN'S BAKED EGGPLANT SANDWICHES



Chef John's Baked Eggplant Sandwiches image

These breaded and baked eggplant sandwiches are the perfect make-ahead appetizer for your next potluck.

Provided by Chef John

Categories     Cheese Appetizers

Time 1h5m

Yield 4

Number Of Ingredients 11

1 teaspoon olive oil
2 eggs
½ cup all-purpose flour, or more as needed
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
1 cup dry bread crumbs
8 slices of eggplant, cut 3/8 inch thick
2 slices provolone cheese, cut into quarters
12 thin slices salami
2 ⅔ tablespoons olive oil, divided
2 ⅔ tablespoons finely grated Parmigiano-Reggiano cheese, divided

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Beat eggs in a small, shallow bowl. Mix flour, salt, black pepper, and cayenne pepper in a large shallow dish. Pour bread crumbs in another large shallow dish.
  • Top one slice of eggplant with 1/4 slice provolone cheese, 3 slices salami, and 1/4 slice provolone cheese. Place an equally-sized slice of eggplant on top. Repeat with remaining eggplant slices, cheese, and salami.
  • Gently press each eggplant sandwich into the seasoned flour to coat; shake off excess. Dip both sides of each sandwich into beaten egg, then press into bread crumbs. Place on the prepared baking sheet while you bread the remaining eggplant sandwiches.
  • Drizzle 1 teaspoon olive oil in a circle about 3 inches in diameter onto the foil; place a breaded eggplant sandwich onto the oiled area. Sprinkle about 1 teaspoon Parmigiano-Reggiano cheese over the sandwich. Repeat with remaining 3 sandwiches, drizzling an area on the foil with olive oil, placing a sandwich onto the oil, and topping with Parmesan cheese. Drizzle tops of each sandwich with 1 teaspoon olive oil.
  • Bake in the preheated oven for 10 minutes. Flip sandwiches and sprinkle 1 teaspoon Parmigiano-Reggiano cheese onto the top. Bake until browned and a paring knife inserts easily into the eggplant, 8 to 10 more minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 523.6 calories, Carbohydrate 46.1 g, Cholesterol 135.7 mg, Fat 28.4 g, Fiber 9.3 g, Protein 22.5 g, SaturatedFat 8.8 g, Sodium 1015.8 mg, Sugar 7.3 g

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