Chef John's Baked Eggplant Sandwiches

10 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 5 m
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 4 sandwiches

Directions

  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.

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Reviews (10)

Rate This Recipe
old and slow
5

old and slow

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

Deb C
2

Deb C

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.

allergyfree
2

allergyfree

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).

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 524 cal
  • 26%
  • Fat
  • 28.4 g
  • 44%
  • Carbs
  • 46.1 g
  • 15%
  • Protein
  • 22.5 g
  • 45%
  • Cholesterol
  • 148 mg
  • 49%
  • Sodium
  • 1113 mg
  • 45%

Based on a 2,000 calorie diet

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