Eggplant Tower Sandwich Recipes

EGGPLANT PARMESAN STACKS

Steps:

• Preheat oven to 375ºF. Lightly oil a baking sheet or jellyroll pan. Mix Panko with basil and 1/2 teaspoon salt and spread onto a plate. Pour milk into a shallow bowl. Dip each eggplant slice into milk and turn to coat. Shake off excess. Press an eggplant slice down into the breadcrumbs. Flip and press the other side in to help the crumbs adhere. Arrange breaded eggplant on lightly oiled baking sheet. Repeat with the rest of the slices. Sprinkle eggplant slices with a little salt (1 teaspoon or so) and a few grinds of fresh pepper. Bake in the oven for 25 minutes. Flip slices and bake for another 15 minutes until the eggplant is softened and lightly browned in spots. Remove tray from oven and let eggplant cool for a few minutes so you can handle it. (leave oven set at 375ºF)
• While the eggplant is baking, make the sauce: heat olive oil in a large cooking pot or dutch oven oven medium heat. Add chopped onion and cook for about 8 minutes until very soft and starting to brown. Stir in dried basil, salt, crushed tomatoes, tomato paste and honey. Cook sauce at a simmer, partially covered, for 20 minutes. Add minced garlic (if using) and simmer 10 minutes longer. Remove from heat. The sauce will be thick.
• Line a jellyroll pan with parchment paper. Divide the total number of eggplant slices by 3 and that's how many stacks you'll have. You should have enough for 8-9 stacks. Arrange the 8 (or 9) largest eggplant rounds on the prepared parchment-line pan. Top each round with two tablespoon of tomato sauce, a teaspoon of parmesan, 2 tablespoons of mozzarella, and a sprinkle of slivered basil (don't add basil to the top of the stacks) Repeat with two more layers, using the larger slices for the middle layer and the smaller ones for the top. Bake for 20 minutes. Serve hot.
• Garnish each stack with a sprinkle of slivered basil.

EGGPLANT TOWER

Steps:

• Preheat oven to 385 degrees F.
• Prepare baking sheet with parchment and lightly spray with non-stick cooking spray.
• Slice eggplant into slices, about 1/4 inch or 1 centimeter thick.
• Arrange slices on baking sheet. Pour over olive oil and toss them around to coat them.
• Bake in oven for 15 minutes. Turn them over, and bake for another 10 minutes. Remove and allow to cool.
• Put a new piece of parchment on baking sheet. Apply a think coat of non-stick cooking spray.
• Put a spoonful of tomato sauce for each tower. This recipe makes two.
• Choose your largest eggplant slice and put it on top of tomato sauce.
• Add tomato sauce on top, then sprinkle with Fontina cheese, then sprinkle with breadcrumbs. Repeat until you use up all of the eggplant slices.
• To the top layer, sprinkle with Romano cheese.
• Raise oven temperature to 400 degrees F.
• Bake eggplant towers for 5 minutes, or until cheese is melted.

EGGPLANT PARMESAN TOWERS

Steps:

• To make a quick marinara sauce, place a saucepot over medium-high heat. Add the olive oil and onions. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Pour in the red wine and cook for 1 minute to reduce. Using your hands or a potato masher, crush the tomatoes and add to the saucepot, including any juices from the can. Stir to combine. Add 1 whole stem of fresh basil leaves. Bring the sauce to a simmer and reduce the heat to medium low. Allow the sauce to continuing cooking while the rest of the components are prepared.
• Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
• Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, Italian seasoning and garlic powder. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and stir to combine. In the second dish, beat the eggs. To the third dish, add the breadcrumbs.
• Dredge both sides of the eggplant slices in the seasoned flour, shaking each piece to remove any excess. Next, dip the eggplant slices into the egg, allowing it to drip before moving onto the third dish. Then, coat the eggplant in the breadcrumbs evenly on both sides.
• Working in batches, carefully place the breaded eggplant into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack on the baking sheet. Sprinkle each slice generously with kosher salt. Continue this process until all the eggplant rounds have been fried.
• Preheat the oven to 375 degrees F. Remove the basil stem from the marinara sauce.
• Remove the paper towels from the baking sheet. Build towers on the cooling rack: Top a slice of eggplant with 1 tablespoon of marinara sauce, 1 tablespoon mozzarella, 1 tablespoon Parmesan and 1 basil leaf. Place a second piece of eggplant on top and repeat this process. Top the tower with a third piece of eggplant and repeat only with sauce, mozzarella and Parmesan (no basil). Repeat this process to create 8 towers on the cooling rack.
• Bake until the cheese is melted and slightly browned on top, about 20 minutes. Transfer the towers to a serving platter. Garnish each eggplant tower with a fresh basil leaf and serve immediately.

THE BEST FRIED-EGGPLANT SANDWICH

Steps:

• Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
• Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
• In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
• Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
• Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.

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.

GRILLED EGGPLANT SANDWICH

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.
• Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.

EGGPLANT SANDWICHES

Steps:

• Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
• Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
• Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.

GRILLED EGGPLANT SANDWICHES

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.

THE FRANKIES' FRIED EGGPLANT SANDWICH

Steps:

• In a large deep saucepan over medium low heat, combine 1/4 cup oil and garlic. Cook, stirring occasionally, until garlic is golden and fragrant, 5 to 10 minutes. Stir in chile flakes; cook 30 seconds.
• While garlic cooks, place tomatoes and juices in a large bowl and crush with clean hands. Remove tomatoes' firm stem ends and any basil leaves packed into the can. Stir crushed tomatoes and salt into pot. Simmer over medium heat, stirring frequently, until tomatoes and garlic have completely broken down and sauce is thick, about 2 hours. Cool.
• Line a large, rimmed baking sheet with parchment or paper towels. Trim stem end from eggplants; peel and discard skin. Using a knife or a Japanese mandolin, slice lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on prepared baking sheet. Sprinkle both sides of eggplant slices with salt. Let stand 10 minutes. Pat eggplant dry with paper towels.
• Line another rimmed baking sheet with paper towel and place a wire rack on top. In a large, deep skillet, heat 1/2 cup oil until a drop of water flicked into pan sizzles. Working in batches, fry eggplant until just tender, 20 to 30 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
• In a large bowl, whisk together eggs, 2 tablespoons Parmigiano-Reggiano and 2 tablespoons pecorino. Add 3/4 cup oil to the skillet and return to medium-high heat until oil is sizzling.
• Working in batches, dip drained eggplant into egg batter; fry in oil until lightly golden and cooked through, 2 to 4 minutes per batch. You will know oil is hot enough if batter puffs and sticks to eggplant on contact with oil. If it falls off, the oil isn't hot enough.
• Heat oven to 350 degrees. Spread 1/2 cup tomato sauce in the bottom of a 9-inch square baking pan. Arrange eggplant over the bottom of pan in a tight, even layer. Top with 1/3 of the remaining combined cheeses. Repeat layer of sauce, eggplant and 1/3 of cheese. Finish with a final layer of sauce and cheese (reserve any remaining sauce for serving). Transfer pan to oven and bake until cheese is melted and golden, 20 to 30 minutes. Remove from oven; Spoon additional sauce over top, and garnish with additional cheese. Cool for at least 20 minutes.
• Cut eggplant into six equal pieces. Cut ciabatta into six pieces equal to the size of the eggplant servings. Split each portion of the ciabatta horizontally and toast. Sandwich eggplant portions between bread and serve.

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.