PESTO-EGGPLANT SANDWICHES
Dinner ready in just 20 minutes! Enjoy these crunchy eggplant sandwiches packed with pesto. Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 275, Carbohydrate 23 g, Cholesterol 75 mg, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Open-faced Sandwich, Sodium 450 mg
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
Provided by Food Network
Time 50m
Yield 2 dinner servings
Number Of Ingredients 7
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.
TRENETTE WITH EGGPLANT AND BASIL PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 44m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.
- In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
- Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.
- Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using.
GRILLED EGGPLANT SANDWICH
Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 482 g, Fat 25 g, Fiber 7 g, Protein 18 g, SaturatedFat 9 g
EGGPLANT SANDWICHES
Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
Provided by Jamie
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
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.
Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g
PESTO EGGPLANT SANDWICH
I love this sandwich, its quick and easy...but looks like you put so much thought and energy into it. Give it a try, you'll fall in love with it too!! I usually make up the whole eggplant so it's even quicker to make these sandwiches later. Use vegan pesto sauce and omit the cheese to make vegan.
Provided by ladywisconsin
Categories Lunch/Snacks
Time 35m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 7
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! :).
Nutrition Facts : Calories 146.8, Fat 1.8, SaturatedFat 0.4, Sodium 343.6, Carbohydrate 28.4, Fiber 2, Sugar 4, Protein 4.4
THE BEST FRIED-EGGPLANT SANDWICH
In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.
Provided by Sam Sifton
Categories sandwiches
Time 1h
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams
BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA
This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.
Provided by Penny Stettinius
Categories Cheese
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
- Pat the slices dry.
- Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
- Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
- Salt and pepper liberally.
- Stir in the wine and chicken broth and reduce to about 1/2 Cup.
- Stir in pesto and tomato paste and remove from the heat.
- In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
- Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
- Top with the remaining cheese.
- Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.
More about "pesto eggplant sandwiches recipes"
BALSAMIC ROASTED EGGPLANT, PESTO
From wholebeetkitchen.com
5/5 (2)Category MainCuisine AmericanTotal Time 25 mins
- If using jarred bell peppers, skip this step: To roast the bell peppers, but the pepper in half from stem to bottom and remove the core, ribs and seeds. Place the peppers cut side down on a greased foil lined baking sheet. Smash the pepper down with the palm of your hand so the pepper is flattened to the tray. Place under a broiler and broil until mostly charred all over. This can take anywhere from 10 to 20 minutes, depending on how close the peppers are to the broiler. Once charred, remove from the oven and carefully transfer the hot peppers to a bowl. Cover with saran wrap or a lid or a plate. This will help ease the skin removal. Once cool enough to handle, rub away the skins of the pepper. Set aside.
- Preheat oven to 425 degrees. In a shallow dish, toss the eggplant slices with EVOO, balsamic vinegar, a pinch of salt and freshly ground pepper. Let marinate for 15 minutes.
- To assemble the sandwiches, divide the pesto between four bread slices. Top with the roasted eggplant, roasted bell peppers, fresh mozzarella and arugula. Close the sandwiches with the remaining bread slices and serve!
GRILLED EGGPLANT & PESTO SANDWICHES RECIPE …
From loveandlemons.com
Reviews 28Category Dinner, VegetarianServings 4Estimated Reading Time 2 mins
EGGPLANT PANINI WITH PESTO - SKINNYTASTE
From skinnytaste.com
Ratings 1Calories 336 per servingCategory Lunch
EGGPLANT AND MOZZARELLA SANDWICHES WITH …
From tabasco.com
MUFFULETTA SANDWICH WITH GRILLED EGGPLANT
From feastingathome.com
20+ BEST EGGPLANT RECIPES | FEASTING AT HOME
From feastingathome.com
GRILLED-VEGETABLE SANDWICH RECIPE - QUICK FROM SCRATCH …
From foodandwine.com
10 BEST VEGETARIAN PESTO SANDWICH RECIPES | YUMMLY
From yummly.com
20 BEST PANINI RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
20 BEST VEGETARIAN SANDWICH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
THE VEGGIE PESTO SANDWICH THAT’S PERFECT FOR PACKING
From goodcheapeats.com
PESTO SANDWICH RECIPE WITH ROASTED VEGETABLES - DIYS.COM
From diys.com
WHOLE GRILLED EGGPLANT RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PESTO EGGPLANT SANDWICHES RECIPE - STACEY MATTINSON …
From staceymattinson.com
PESTO EGGPLANT PARMESAN - EAT MEDITERRANEAN FOOD | FOODTALK
From foodtalkdaily.com
GRILLED MUSHROOM, EGGPLANT SANDWICH - PLANT BASED COOKING
From plantbasedcooking.com
PRESSED EGGPLANT SANDWICH W/ GRILLED VEGGIES + PESTO
From liveeatlearn.com
GRILLED EGGPLANT WITH PECAN PESTO - THE FOODIE DIETITIAN
From karalydon.com
EGGPLANT PARM PESTO RECIPE | KITCHN
From thekitchn.com
ROASTED EGGPLANT SANDWICH WITH OLIVE TAPENADE
From cookeatlivelove.com
ITALIAN EGGPLANT SANDWICH – A COUPLE COOKS
From acouplecooks.com
ROASTED VEGGIE SANDWICH WITH BASIL PESTO - PEEL WITH ZEAL
From peelwithzeal.com
EGGPLANT, PROSCIUTTO, & PESTO PRESSED PICNIC SANDWICHES
From hostthetoast.com
OPEN-FACED GRILLED EGGPLANT SANDWICH RECIPE WITH PESTO, …
From andreasrecipes.com
18+ DELICIOUS VEGETARIAN SANDWICHES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
ITALIAN TOASTED VEGGIE SANDWICH - SCRUMMY LANE
From scrummylane.com
EGGPLANT AND GOAT CHEESE SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
ROASTED EGGPLANT SANDWICHES WITH VEGAN ARUGULA WALNUT PESTO
From thissavoryvegan.com
OVEN-CRISP PESTO EGGPLANT PARMESAN SANDWICH RECIPE | YUMMLY
From yummly.com
CHICKEN PESTO SANDWICHES - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
10 BEST BASIL PESTO SANDWICH RECIPES | YUMMLY
From yummly.com
FRIED EGGPLANT SANDWICHES RECIPE | BON APPéTIT
From bonappetit.com
CARAMELIZED EGGPLANT AND PESTO PASTA: VEGAN-FRIENDLY COMFORT FOOD
From foodal.com
EGGPLANT PESTO SANDWICH [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
From onegreenplanet.org
5 MINUTE PESTO BREAKFAST SANDWICH – A COUPLE COOKS
From acouplecooks.com
EGGPLANT-HARISSA SANDWICHES WITH TAHINI RECIPE ON FOOD52
From food52.com
EGGPLANT PARMESAN SANDWICH - BEST EGGPLANT RECIPE! - FIFTEEN …
From fifteenspatulas.com
20 EGGPLANT RECIPES YOU NEED TO TRY - FOOD & WINE
From foodandwine.com
EASY EGGPLANT PARMESAN SANDWICH | THE MEDITERRANEAN DISH
From themediterraneandish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love