Chef John's Baked Eggplant Sandwiches Recipe - Allrecipes.com
Chef John's Baked Eggplant Sandwiches Recipe
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Baked Eggplant Sandwiches
See how to make eggplant sandwiches stuffed with salami and cheese. See more
  • READY IN ABOUT hrs

Chef John's Baked Eggplant Sandwiches

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    1 hr 5 mins

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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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 More Reviews

Most Helpful Positive Review
Feb 16, 2013

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

 
Most Helpful Critical Review
Oct 14, 2014

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.

 
May 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).

 
Sep 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.

 
Jun 09, 2014

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!

 
Jul 29, 2014

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!

 
Jun 11, 2013

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...?

 
May 29, 2013

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 husband has to have sauce! I did peel the eggplant and salt it to eliminate the bitterness (just a personal preference.). These were very simple to make. Much less work than frying the eggplant - and healthier too! The only thing that I found odd was that it called for 16 slices of eggplant to make 4 sandwiches. Not sure what I should do with the extra slices of eggplant :-)

 

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Nutrition

  • Calories
  • 524 kcal
  • 26%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 22.5 g
  • 45%
  • Sodium
  • 1016 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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