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

Feb 16, 2013

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

 
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.

 
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).

 
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!

 
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 :-)

 
Mar 27, 2013

This was sooooo good. I was a little afraid because it was so simple, no spices. I tried it and it is great. The salami gave it a perfect flavor. I was going to freeze some, but I'm eating one every day for breakfast instead. A must try if you are an eggplant fan.

 
Aug 09, 2014

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

 

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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
  • 1113 mg
  • 45%

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

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About the Cook

 
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