Chef John's Baked Eggplant Sandwiches
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Chef John's Baked Eggplant Sandwiches

17
Chef John 15206

"These breaded and baked eggplant sandwiches are the perfect make-ahead appetizer for your next potluck."

Ingredients 1 h 5 m {{adjustedServings}} servings 524 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 1016 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Tips & Tricks
Chef John’s Special Roasted Potatoes

See a boil-and-roast method for making beautiful, crispy roasted potatoes.

Chef John’s Truffled Potato Gratin

A creamy potato gratin starring a special truffle-studded Italian cheese.

Footnotes

  • 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.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
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Reviews 17

  1. 21 Ratings

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old and slow
2/16/2013

going to try this sounds great and i worked the calories and it is closer to 230 per servings

allergyfree
5/28/2013

These are absolutely delicious and the possibilities are endless! We happen to be gluten free/dairy free, along with a few other allergens, so we had to miss out on the best parts of this recipe and it was STILL fabulous!! Love it! We were surprised at how nice and crisp the eggplant was and how perfectly it worked as "sandwich bread." This is a terrific Paleo recipe when made with Almond Flour (as we did).

Deb C
9/18/2013

I loved the ease in making these and because they can be served warm or at room temperature, they would be perfect quartered and served as appetizers. I thought they were very good and will try them again using pepperoni and other ingredients for the filling.