Eggplant Tomato And Goat Cheese Sandwiches Recipes

Steps:

• Combine chopped tomatoes, chopped fresh basil and red wine vinegar in small bowl. Season mixture to taste with salt and pepper. Set aside.
• Prepare barbecue (medium-high heat) or preheat broiler. Brush 6 largest eggplant slices lightly with olive oil (reserve remaining eggplant for another use.) Brush bread lightly with olive oil. Grill eggplant and bread until golden, about 4 minutes per side for eggplant and 2 minutes per side for bread. Arrange bread slices on plates. Spread goat cheese over, dividing evenly. Top with eggplant slices. Season with salt and pepper. Using slotted spoon, mound tomato mixture on eggplant, spread to cover and serve.

Steps:

• Preheat oven to 500°F. Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350°F.
• Meanwhile, heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; sauté until tender, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season with salt and pepper.
• Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil.

Steps:

• Brush both sides of eggplant with 2 tablespoons oil. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper., Broil eggplant 3-4 inches from heat or grill, covered, over medium heat, until tender, 4-5 minutes per side., Meanwhile, in a small bowl, combine tomatoes, onion, basil, parsley, vinegar, 1 tablespoon oil and remaining salt and pepper. Toss arugula with remaining oil and divide among 8 plates. Top each with eggplant, tomato mixture and goat cheese.

Steps:

• If desired, trim off and discard the skin of each eggplant round. Place each round on a flat surface and hold a knife parallel to the surface. Cut each round in half, splitting each sandwichlike almost but not through to the end. Leave a small hinge at one end of each round. Sprinkle with salt and pepper.
• Fill each sandwich with a slice of goat cheese and sprinkle the cheese with one teaspoon of chopped walnuts. Close each sandwich.
• Dip each sandwich in flour and shake off excess. Beat the egg with water and dredge each sandwich, bottom and sides, in the mixture. Dredge each sandwich, bottom and sides, in bread crumbs and shake off excess.
• Fill a heavy skillet with oil to a depth of about half an inch. Heat until the temperature on a fat thermometer is about 375 degrees. Add the sandwiches in one layer and let cook, turning occasionally, about three minutes or until each round is golden brown and cooked through. Drain on absorbent paper towels. Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.

Steps:

• For the basil oil: combine the olive oil and basil leaves in a food processor and season with salt and pepper. Process until pureed (there will be some sediment), about 5 minutes. Strain into a squeeze bottle. May be refrigerated for 1 day; use at room temperature. Makes about 1 1/4 cup.
• For the sandwiches: combine the olive oil, balsamic vinegar, and garlic and divide between two large bowls. Add the eggplant to one bowl and the tomatoes to the other and let marinade 1 hour, refrigerated.
• Preheat a gas or charcoal grill to high.
• Remove the eggplant and tomatoes from the marinade, shaking off any excess, and season with salt and pepper on both sides. (Discard the used marinade). Grill the eggplant until golden brown and cooked through, about 3 minutes on each side; grill the tomatoes just until marked.
• Place 8 slices of eggplant on a work surface and top each with a slice of tomato. Place a slice of goat cheese over the tomato and sprinkle with the basil (some basil will be left over). Cover with the remaining eggplant slices. Place the sandwiches on the grill just until the cheese has softened, about 1 minute, turning once (DH says he won't turn the sandwiches next time as it made them a bit messy).
• Arrange the eggplant sandwiches on a platter and drizzle with the basil oil.

Steps:

• Mix oil and garlic; brush onto cut sides of rolls and both sides of vegetables. Sprinkle vegetables with salt and pepper., Grill eggplant, covered, over medium heat until tender, 4-5 minutes per side. Grill tomato, covered, until lightly browned, 1-2 minutes per side. Grill rolls, cut side down, until toasted, 1-2 minutes., Spread roll bottoms with goat cheese. Top with basil, eggplant and tomato; close sandwiches.