Indulge in the comforting flavors of Breaded Eggplant Sandwiches, a delicious twist on the classic Eggplant Parmesan. Holly Gomez from Seabrook, New Hampshire, shares this family favorite recipe that takes the traditional dish to new heights. Served open-faced with a salad, these sandwiches are a satisfying and flavorful meal option.
INGREDIENTS:
- ¼ cup minced fresh basil
- 2 teaspoons olive oil
- ¼ teaspoon dried oregano
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 2 egg whites, lightly beaten
- 1 cup seasoned bread crumbs
- 1 medium eggplant
- 2 large tomatoes
- 1½ cups (6 ounces) shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 garlic clove, peeled
- 12 slices Italian bread (½ inch thick), toasted
PREPARATIONS:
- In a bowl, combine minced fresh basil, olive oil, dried oregano, pepper, and salt. Set aside.
- Place egg whites and bread crumbs in separate shallow bowls. Cut the eggplant lengthwise into six slices. Dip the slices in egg whites, then coat them in bread crumbs.
- Place the coated eggplant slices on a baking sheet coated with cooking spray. Bake at 375°F for 20-25 minutes or until tender and golden brown, turning them once.
- Cut each tomato into six slices. Place two slices on each eggplant slice. Spoon the reserved basil mixture over the tomatoes and sprinkle with shredded mozzarella cheese and grated Parmesan cheese. Bake for an additional 3-5 minutes or until the cheese is melted.
- Meanwhile, rub a garlic clove over one side of each slice of Italian bread, then discard the garlic. Place each eggplant stack on a slice of bread, garlic side up. Top with the remaining slices of bread, garlic side down.
YIELD: 6 servings
PREP: 30 minutes BAKE: 25 minutes
SPECIAL INSTRUCTIONS:
- Adjust the seasoning according to your taste preferences. Add more herbs or spices for extra flavor.
- Ensure the eggplant slices are evenly coated with the egg whites and bread crumbs for a crispy texture.
TIPS:
- Serve the Breaded Eggplant Sandwiches open-faced with a side salad for a complete and balanced meal.
- Customize the sandwiches by adding additional toppings such as fresh basil leaves, roasted red peppers, or a drizzle of balsamic glaze.
Breaded Eggplant Sandwiches are a delightful and flavorful twist on the classic Eggplant Parmesan. Holly Gomez from Seabrook, New Hampshire, shares this family favorite recipe that takes the traditional dish to new heights. Served open-faced with a salad, these sandwiches offer a satisfying and delicious meal option.
To prepare these sandwiches, combine minced fresh basil, olive oil, dried oregano, pepper, and salt in a bowl. Dip eggplant slices in lightly beaten egg whites, then coat them in seasoned bread crumbs. Bake the coated eggplant slices until tender and golden brown.
Top each eggplant slice with tomato slices, spoon the reserved basil mixture over the tomatoes, and sprinkle with shredded mozzarella cheese and grated Parmesan cheese. Bake until the cheese is melted and bubbly.
To assemble the sandwiches, rub garlic over one side of toasted Italian bread slices, then discard the garlic. Place each eggplant stack on a slice of bread, garlic side up, and top with another slice of bread, garlic side down.
Serve the Breaded Eggplant Sandwiches open-faced, allowing the flavorful combination of eggplant, tomatoes, and melted cheese to shine. Pair them with a side salad for a complete and balanced meal. Customize the sandwiches by adding fresh basil leaves, roasted red peppers, or a drizzle of balsamic glaze for extra flavor and personalization.
Enjoy the comforting and delicious flavors of Breaded Eggplant Sandwiches, a satisfying meal that will become a favorite in your household. Whether served for lunch or dinner, these sandwiches are sure to please your family and friends.
