Open-Faced Eggplant and Tomato Sandwiches
When cooked correctly, eggplant is tender and meaty which makes it a perfect meat substitute. I made the eggplant two ways (baked and sautéed) because I was curious and I included tutorials for both. These were so satisfying!
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- 1 medium eggplant (cut into 1/2" slices)
- 1 tsp sea salt
- Pepper
- 1/2 cup all-purpose flour for dredging
- 2 eggs for egg wash
- Oil for sautéing (I used grape seed oil)
- 2 Chiabatta rolls or Torta sandwich rolls (one half for each sandwich)
- 4 Tbsp mayonnaise
- 1 g arlic clove
- 1 large tomato (sliced)
- Here are some options for ya!
- Carrot Salad (a generous pinch)
- Fresh cilantro leaves
- Fresh basil leaves
- Chopped fresh green onion
Steps
-
Preheat Oven to 450˚F. Line a large cookie sheet with parchment paper. Place rack in the middle of your oven.
-
Season each eggplant on both sides lightly with sea salt and pepper. Brush both sides generously with extra light olive oil.
-
Bake at 450˚F for 12-15 min or until the slices are soft and browning on the bottom. Remove the eggplant from the oven and set aside to cool.
-
Cut eggplant into 1/2-inch slices and sprinkle each side evenly with sea salt and pepper.
-
Set up your dipping station: pour flour in a flat bottomed dish. In a separate flat bottomed bowl, use a fork to beat your two eggs (this is your egg wash).
-
Heat a large, heavy-bottomed skillet over medium/high heat. Fill it with 1/4" oil and let the oil heat up before adding anything to the pan.
-
Dip both sides of your eggplant into flour, then dip it into the beaten eggs (the egg keeps the eggplant from soaking up oil).
-
Saute your eggplant in batches. Use a spatula to slide them into the hot oil and fry until golden brown on both sides (about 3-4 minutes per side), turning once. Drain eggplant on paper towels. Add more oil if necessary until finished sautéing.
-
In a small bowl, combine 4 Tbsp Mayo and press in 1 garlic clove. Mix well and set aside.
-
Toast the cut side of each chiabatta sandwich roll until golden brown. Remove from pan and once it has cooled down a bit, spread about 1 Tbsp of garlicky mayo on the toasted side, top with 2 slices of eggplant followed by a slice or two of tomato.
-
Cover with whatever toppings you like. I had basil in my yard so I used that and it was super tasty. The basil added an amazing freshness to this
-
luscious thing I call an open face sandwich. Enjoy!
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| medium eggplant | 1 | - | - |
| sea salt | 1 tsp | - | - |
| Pepper | - | - | - |
| all-purpose flour for dredging | 0.5 cup | - | - |
| eggs for egg wash | 2 | - | - |
| Oil for sautéing | - | - | - |
| Chiabatta rolls or Torta sandwich rolls | 2 | - | - |
| mayonnaise | 4 tbsp | - | - |
| arlic clove | 1 g | - | - |
| large tomato | 1 | $0.75/kg | $0.07 |
| Here are some options for ya! | - | - | - |
| Carrot Salad | - | - | - |
| Fresh cilantro leaves | - | - | - |
| Fresh basil leaves | - | - | - |
| Chopped fresh green onion | - | - | - |
*Estimated market prices, may vary by region
Loading comments...