Chef John's Baked Eggplant Sandwiches

Chef John's Baked Eggplant Sandwiches

17
Chef John 22038

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

Ingredients

1 h 5 m servings 524 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

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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.

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.

Reviews

17
  1. 22 Ratings

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Most helpful

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 recip...

Most helpful critical

I made the recipe exactly as described. It was good but, not 5 stars good. They actually tasted a little better cold. Since I don't normally have any of these ingredients on hand I will not m...

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 recip...

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

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...

I made the recipe exactly as described. It was good but, not 5 stars good. They actually tasted a little better cold. Since I don't normally have any of these ingredients on hand I will not m...

We loved this recipe at our house! My husband is a meat lover so he, of course, wanted the salami. I, on the other hand, could do without meat on most occasions so I actually put the provolone c...

Excellent....I doubled the recipe and made this into actual sandwiches on ciabatta rolls... they were delicious!

Hi, everyone:) love this recipe! Made many changes for diet restrictions salt/fat. First,no aluminum foil,set directly on olive oil sprayed pan. This omitted having to turn them, they browned on...

This was my first experience, so I did take the time to peel and salt the eggplant slices. Didn't want to be turned off to the taste of eggplant right off the bat. I didn't have cayenne pepper...

Rating this a 5 for taste and simplicity. Makes a great weeknight dinner. I subbed fontina for the provolone because that was what I had on hand and served with warm marinara - because my husban...