Recipe by Chef John
"These breaded and baked eggplant sandwiches are the perfect make-ahead appetizer for your next potluck."
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all-purpose flour, or more as needed
salt and freshly ground black pepper to taste
cayenne pepper, or more to taste
dry bread crumbs
slices of eggplant, cut 3/8 inch thick
provolone cheese, cut into quarters
thin slices salami
2 2/3 tablespoons
olive oil, divided
2 2/3 tablespoons
finely grated Parmigiano-Reggiano cheese, divided
going to try this sounds great and i worked the calories and it is closer to 230 per servings
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 make again.
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).
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.
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 cheese and a slice of tomato on mine in place of the salami. Delicious! I would give it another star if I could because my year and a half old loved it as well!
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 both perfectly. I used olive oil spray on pan and sandwich tops before oven. I found King Arthur gluten free all purpose flour,used that and instead of salt/pepper in flour I used garlic pepper. Gives it a great flavor. I added Red Hot into the egg dip. I used 4C seasoned unsalted bread crumbs a staple here with no salt and just the best flavor.The cheese was a challenge, used deli swiss at first cut in half but found it was too much cheese and they leaked. So next batch I switched to the party pre-cuts, smaller perfect amount with no leakage. I also tried the shredded cheese which i thought wouldn't stay in upon dipping but it actually worked fine. Instead of salami slices I used Margherita low sodium pepperoni bag using 4 slices to a sandwich and it was just enough. Last, I keep a mixture of 1/2 grated parmesan cheese and 1/2 4C seasoned unsalted breadcrumbs with garlic pepper in a container in the refrigerator at all times because we use it for everything.It's usually 2c./2c./1 tablespoon. until you figure out how much garlic pepper works for your family. Because of using mixture no parmesan topping needed.Used aluminum foil to cover once browned about 30 minutes. Used 2 pieces of eggplant per sandwich. The olive oil spray and other changes really cut back on /salt/fat:)Enjoy!
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, so I subbed paprika and I think it had a fantastic flavor. My only concern was that, just after eating my first 'samwich', I saw the nutrtional values and was appalled. 58 carbs? 150 fat? 2000 cals? Whaa...?
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Baked Eggplant Sandwiches
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 524
** Calories from Fat: 256
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