Pesto Eggplant Sandwich Recipes

PESTO-EGGPLANT SANDWICHES

Steps:

• Dip eggplant slices into egg, then coat with bread crumbs. Heat oil in 10-inch skillet over medium heat. Cook eggplant in oil 3 to 4 minutes, turning once, until golden brown and crisp.
• Top each eggplant slice with onion and cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
• Spread pesto on bread. Top with cucumber, tomato and eggplant.

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.

EGGPLANT SANDWICH WITH BLACK OLIVE PESTO

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, salt, and pepper. Coat each eggplant slice with the seasoned flour.
• In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels.
• Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Cover with the other half of the focaccia, pressing firmly to join.
• Cut the sandwich in 2 pieces. Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill both sides until golden and crispy. Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey.
• Cut each sandwich into 3 and serve warm.
• In a food processor puree the olives, Parmesan, olive oil, and garlic until smooth.
• Can be stored in the refrigerator for several weeks in an air tight container.

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.

PESTO EGGPLANT SANDWICH

Steps:

• On an aluminum foil lined baking sheet (I just use my toaster oven) place the three slices eggplant, brush both sides with pesto sauce.
• At 350 degrees, bake for about 15-20 minutes, until tender.
• On one slice of bread, put onion with half cheese.
• On other slice of bread, put sliced tomato and other half of cheese.
• Toast or broil until cheese is melted.
• Layer eggplant on bread, top with Vadalia Sweet Onion sauce (optional).
• Put slices of bread together, cut in half and enjoy! :).

BAGUETTE SANDWICH WITH ROASTED EGGPLANT, TOMATOES AND PESTO

Steps:

• Preheat oven to 350 degrees.
• Toss eggplant slices with olive oil, garlic, 1/4 teaspoon salt and a few pinches pepper.
• Lay eggplant on baking sheet and bake for 20 minutes.
• Remove from oven and brush with the balsamic vinegar.
• Cut baguette in half lengthwise and hollow out the center.
• Brush both sides generously with pesto, then lay eggplant in bottom in overlapping slices.
• Follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper.
• Place the cheese on top and follow with the lettuce.
• Place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.