Eggplant Sandwich

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dragnlaw

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Eggplant Sandwich​
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dragn's note: mine came out very much 'sloppier' looking! LOL these pictures are from the Original Recipe.

Ingredients
  • 2 thick slices eggplant (see Note below)
  • 3 thin, small slices of salami
  • 1/2 slice provolone cheese
  • 1 generous tablespoon olive oil, divided
  • seasoned flour as needed (flour with enough fine salt, pepper, and cayenne so that it tastes “seasoned” when you dip your finger in it)
  • beaten eggs, as needed (2 eggs is enough for about 4 sandwiches)
  • plain breadcrumbs, as needed
    1 tsp very finely grated Parmesan cheese
PREP 30 mins COook 20 mins READY IN 1 hr 5 mins

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Beat eggs in a small, shallow bowl. Mix flour, salt, black pepper, and cayenne pepper in a large shallow dish. Pour bread crumbs in another large shallow dish.

Top one slice of eggplant with 1/4 slice provolone cheese, 3 slices salami, and 1/4 slice provolone cheese. Place an equally-sized slice of eggplant on top. Repeat with remaining eggplant slices, cheese, and salami.

Gently press each eggplant sandwich into the seasoned flour to coat; shake off excess. Dip both sides of each sandwich into beaten egg, then press into bread crumbs. Place on the prepared baking sheet while you bread the remaining eggplant sandwiches.

Drizzle 1 teaspoon olive oil in a circle about 3 inches in diameter onto the foil; place a breaded eggplant sandwich onto the oiled area. Sprinkle about 1 teaspoon Parmigiano-Reggiano cheese over the sandwich. Repeat with remaining 3 sandwiches, drizzling an area on the foil with olive oil, placing a sandwich onto the oil, and topping with Parmesan cheese. Drizzle tops of each sandwich with 1 teaspoon olive oil.

Bake in the preheated oven for 10 minutes. Flip sandwiches and sprinkle 1 teaspoon Parmigiano-Reggiano cheese onto the top. Bake until browned and a paring knife inserts easily into the eggplant, 8 to 10 more minutes. Serve warm or at room temperature.

Original Chef's Note:
some people salt the slices of eggplant to draw off liquid, which they say is bitter. I've done this for other eggplant recipes, but not for these sandwiches. With the breading and filling, I actually think the slight bitterness is an advantage.

dragn wishes to again add: I'm so sorry that I can not even give credit where credit is due. To the originator of this recipe my apologies but please be happy that I love it and therefore forward for others to enjoy.
 
Last edited:
Eggplant Sandwich​
View attachment 69234 View attachment 69235
dragn's note: mine came out very much 'sloppier' looking! LOL these pictures are from the Original Recipe.

Ingredients
  • 2 thick slices eggplant (see Note below)
  • 3 thin, small slices of salami
  • 1/2 slice provolone cheese
  • 1 generous tablespoon olive oil, divided
  • seasoned flour as needed (flour with enough fine salt, pepper, and cayenne so that it tastes “seasoned” when you dip your finger in it)
  • beaten eggs, as needed (2 eggs is enough for about 4 sandwiches)
  • plain breadcrumbs, as needed
    1 tsp very finely grated Parmesan cheese
PREP 30 mins COook 20 mins READY IN 1 hr 5 mins

Directions

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Beat eggs in a small, shallow bowl. Mix flour, salt, black pepper, and cayenne pepper in a large shallow dish. Pour bread crumbs in another large shallow dish.

Top one slice of eggplant with 1/4 slice provolone cheese, 3 slices salami, and 1/4 slice provolone cheese. Place an equally-sized slice of eggplant on top. Repeat with remaining eggplant slices, cheese, and salami.

Gently press each eggplant sandwich into the seasoned flour to coat; shake off excess. Dip both sides of each sandwich into beaten egg, then press into bread crumbs. Place on the prepared baking sheet while you bread the remaining eggplant sandwiches.

Drizzle 1 teaspoon olive oil in a circle about 3 inches in diameter onto the foil; place a breaded eggplant sandwich onto the oiled area. Sprinkle about 1 teaspoon Parmigiano-Reggiano cheese over the sandwich. Repeat with remaining 3 sandwiches, drizzling an area on the foil with olive oil, placing a sandwich onto the oil, and topping with Parmesan cheese. Drizzle tops of each sandwich with 1 teaspoon olive oil.

Bake in the preheated oven for 10 minutes. Flip sandwiches and sprinkle 1 teaspoon Parmigiano-Reggiano cheese onto the top. Bake until browned and a paring knife inserts easily into the eggplant, 8 to 10 more minutes. Serve warm or at room temperature.

Original Chef's Note:
some people salt the slices of eggplant to draw off liquid, which they say is bitter. I've done this for other eggplant recipes, but not for these sandwiches at buc ee's breakfast hours. With the breading and filling, I actually think the slight bitterness is an advantage.

dragn wishes to again add: I'm so sorry that I can not even give credit where credit is due. To the originator of this recipe my apologies but please be happy that I love it and therefore forward for others to enjoy.
I like to "toast" tofurkey sandwiches with veganaise and tofutti American cheese on my indoor electric grill.
 
I like that idea, dragn! I used to make eggplant pizzas on the grill frequently - I think I haven't done it for quite a while, because most of the varieties I've been growing have been the skinny Asian types, but this year I have a large one, that should be good for the sandwiches and pizzas!
 
Ugh, I hate eggplants in any form. I've never liked them since I was a kid.

Glad you posted it, so I don't have to. My mom forced my sister and me to eat things that she and dad liked, but we didn't. I guess she figured if she did that, we would come to our senses and like it, too. :ROFLMAO:

I'm at a loss for words about "tofurkey sandwiches with veganaise and tofutti American cheese." :ohmy:;)

CD
 

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