Eggplant Parmesan Sandwiches Recipes

EGGPLANT PARMESAN SANDWICHES

Steps:

• Slice the eggplants into ½" thick disks. If you have the time, season the slices with salt and set aside on rack to "drain" for 30 minutes. Wipe the salt and excess moisture off with paper towel. If you don't have the time, you can get away with not doing this step, but you'll need to season the eggplant more aggressively in later steps.
• Preheat the oven to 250 degrees F.
• Place the flour in a dredging bowl. Place the panko, oregano, and garlic powder in another dredging bowl, and stir to combine. In a third bowl, whisk together the eggs with a pinch of salt, pepper, and a tablespoon of water.
• Dredge the eggplant slices in the flour, shake off the excess, then in the egg, shake off the excess, then into the panko bread crumbs. Set aside.
• Heat up a skillet over medium heat, and fill with enough olive oil to coat the bottom of the pan about ¼" up. Place a single layer of eggplant slices into the skillet and fry for about 5 minutes on each side, until golden brown. Make sure to watch that the eggplant slices aren't burning, and adjust the heat up or down as needed.
• Place the fried eggplant slices on a tray, season with salt and pepper, then keep in the warm oven while you finish frying all batches of eggplant. Add more olive oil to the skillet as needed.
• When you're done frying all the eggplant, remove the eggplant from the oven and increase the temperature to 350 degrees F.
• To assemble each sandwich, slice a ciabatta roll in half, then put on a single layer of eggplant slices. Season with a pinch of salt and pepper, then add a couple spoonfuls of grated parmesan, then a couple spoonfuls of marinara sauce, then a single layer of sliced mozzarella. Drizzle with olive oil, then put the top of the sandwich on and bake for 10 minutes until the cheese is melty. Tuck a few basil leaves into each sandwich, then enjoy!

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!

DECONSTRUCTED EGGPLANT PARMESAN SANDWICH

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with a silicone liner and another baking sheet with a wire rack.
• For the eggplant: In a bowl, toss the tomatoes with the balsamic vinegar, olive oil, brown sugar and some salt. Evenly place the tomatoes on the lined baking sheet. Place in the oven and roast until slightly caramelized and dried out a bit, 20 to 30 minutes. Set aside.
• Set the eggplant slices on the wire rack (if you don't have a rack you can use a colander set in the sink). Sprinkle salt on each side of the eggplant and let the salt do the work for 15 to 30 minutes.
• Once the salt has released moisture from the eggplant, pat the slices dry with paper towels. Then sprinkle each side of the eggplant with pepper.
• Set up a standard breading station with the flour in one shallow dish, the eggs in another and the panko mixed with the Parmesan in a third dish. Dredge each eggplant slice in the flour, shake off any excess, dip in the egg, let any excess drip off and then coat in the panko. Set aside on the wire rack and repeat.
• In a large cast-iron skillet, heat 1-inch vegetable oil to 350 degrees F.
• Working in small batches, fry the eggplant slices, turning once, until golden brown, 3 to 5 minutes a side. Using a pair of tongs, transfer back to the wire rack. Repeat with the remaining eggplant. Make sure to season the eggplant as it comes out of the oil.
• For the sandwich build: Butter and griddle both sides of the buns until golden and crispy (you can toast the buns as well). Tear the burrata over the bottom buns, then add 2 hot eggplant slices, some roasted tomatoes, a few pickled cherry peppers and some fresh basil leaves on each bun. Serve to applause.

BREADED EGGPLANT SANDWICHES

Steps:

• Combine the basil, oil, oregano, pepper and salt; set aside. Place egg whites and bread crumbs in separate shallow bowls. Cut eggplant lengthwise into six slices. Dip slices in egg whites, then coat in crumbs. , Place on a baking sheet coated with cooking spray. Bake at 375° for 20-25 minutes or until tender and golden brown, turning once., Cut each tomato into six slices; place two slices on each eggplant slice. Spoon reserved basil mixture over tomatoes and sprinkle with cheeses. Bake for 3-5 minutes or until cheese is melted., Meanwhile, rub garlic over one side of each bread slice; discard garlic or save for another use. Place each eggplant stack on a slice of bread; top with remaining bread.

EGGPLANT SANDWICHES

Steps:

• Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
• Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.