Eggplant Aubergine And Pepper Parmesan Sandwiches Recipes

GRILLED EGGPLANT PEPPER SANDWICHES

Steps:

• Place the first five ingredients in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream; process until blended. Set aside., For sandwiches, in a small bowl, combine the oil, garlic, pepper and salt; brush over eggplant and red peppers. Prepare grill for indirect heat, using a drip pan. Arrange vegetables on a grilling grid; place on a grill rack over drip pan., Grill, covered, over indirect medium heat for 10-12 minutes or until tender. Remove and keep warm. Grill bread over medium heat 1-2 minutes on each side or until toasted., Spread olive mixture over toast. Top four slices with vegetables and basil; top with remaining toast.

EGGPLANT PARMIGIANA SANDWICH

Steps:

• Slice the eggplant crosswise about 1/4 to 3/8-inch thick - make slices as consistent as possible. If the base of the eggplant is very large, cut it in half lengthwise. Soak the sliced eggplant in a large bowl of warm, salted water for 1 to 2 hours. Make sure the eggplant is completely submerged in the salt water.
• Scramble the 3 eggs with salt and pepper to make an egg wash. Remove eggplant slices from the salt bath, shake off excess moisture, and dip into egg wash. Then dip the eggplant slices, 1 at a time, into a flat plate filled with seasoned bread crumbs, covering all surfaces, and set aside. Continue breading the eggplant until all slices are done. Discard excess egg wash and bread crumbs.
• In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up. (Add more oil as necessary during cooking.)
• Add the breaded eggplant slices to the pan, cover and cook until you begin to see the eggplant become translucent, about 5 minutes. If it begins to burn, lower heat and allow it to cook slowly. Using a large spatula, turn eggplant onto the other side and cook 1 to 2 more minutes with the lid on until eggplant is completely tender.
• When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil.
• Place 2 or 3 eggplant slices onto warmed Italian roll, top with shredded mozzarella cheese, then warm marinara sauce. Enjoy!

EGGPLANT AND PEPPER PARMESAN SANDWICHES

Steps:

• Preheat the oven broiler.
• Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
• Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

"EGGPLANT (AUBERGINE) PARMESAN" SANDWICHES

Steps:

• Combine the chickpea flour, salt and pepper together in a medium mixing bowl.
• Whisk in enough water (little by little) until the mixture's consistency resembles a thick pancake batter.
• Heat oil in a pan for deep frying.
• Dip a few eggplant slices in the batter to coat them, then carefully drop them into the oil and fry till golden and crispy. Drain on a paper towel-lined pan.
• Repeat with the remaining eggplant slices, working in batches, until all are fried. Note: The batter may thicken upon standing, so add a little water to thin it as you go, if required.
• While the eggplant fritters are cooling, preheat the oven to 350 degrees Farenheit.
• Grease (or coat with nonstick spray) an 8x8 oven-safe baking dish.
• Put a 1/4 inch layer of marinara sauce in the bottom of the dish.
• Add a single layer of eggplant slices.
• Top with another layer of sauce, then a few sprinkles of parmesan, a sprinkle of crushed red pepper and/or jalapenos (if using), and a layer of shredded mozzarella.
• Repeat layers as above until all the eggplant slices are used, or the pan is full (whichever happens first). Leftover slices can be enjoyed plain with marinara sauce for dipping, or frozen for use when making this casserole again.
• Top the final layer with additional sauce and mozzarella cheese.
• Cover with foil and bake for 30 minutes.
• Allow to cool slightly.
• Split the rolls lengthwise, leaving a closed edge or "hinge" on one side.
• Spoon about 1/2 cup of the eggplant casserole into each roll (can be more or less depending on the size of your rolls).
• Serve with potato chips.
• Notes: The egplant fritters can be made in advance and frozen until you are ready to make the casserole. The baked casserole can also be frozen in smaller portions and reheated to make just one or two sandwiches.
• The measurements listed are approximate -- you may not end up using the entire quantity of cheese or sauce, for example, or, depending on your eggplant size, you may want to use a 9x13 pan instead of 8x8.