Scrumptious Easy Eggplant Sandwiches Recipes

Steps:

• Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
• Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
• Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.

Steps:

• Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
• Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Steps:

• Pour the oil into a large skillet and heat over medium-high heat. Place the eggplant slices in the heated pan and cook without moving until golden brown, about 4 minutes. Flip the eggplant and continue to cook until golden brown on the other side. Remove from heat.
• Mix together the mayonnaise and garlic in a small bowl.
• Lay the toasted rolls out, cut side up. Place the cooked eggplant on the bottom half of each roll. Layer the eggplant with fresh basil leaves and crumbled feta. Spread the garlic mayo very lightly over the cut side of the top each toasted roll. Place the tops on the prepared sandwich.

Steps:

• Preheat oven to 450°F. Spray 2 large baking sheets with nonstick spray, then brush each with 2 teaspoons olive oil. Mix panko, 2 teaspoons salt, and 1/2 teaspoon pepper in medium bowl. Place flour in another medium bowl. Whisk egg and 1/4 cup water in shallow bowl. Coat each eggplant slice with flour; shake off excess, then dip into egg mixture, allowing excess to drip back into bowl. Coat with panko. Place on prepared sheets. Bake until bottoms are golden brown, turning once, about 12 minutes per side. Cool slightly on sheets. Maintain oven temperature.
• Meanwhile, heat 1 teaspoon oil in nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; stir 1 minute. Cool slightly. Mix in both cheeses, parsley, and basil. Season with pepper.
• Divide cheese mixture among 8 eggplant slices on 1 baking sheet; spread to cover. Top with remaining eggplant, pressing to compact and making 8 sandwiches. Bake until eggplant is crisp, about 15 minutes. Divide sandwiches among 4 plates; drizzle with pomegranate molasses.

Steps:

• Preheat the barbecue or griddle to a high heat.
• Wash the eggplants, dry and cut in thin-slices lengthwise. Cook them for about 2 minutes each side until tender.
• Fill eggplants with cheese and ham like a sandwich and set aside. Then, in two separate shallow bowls put the breadcrumbs, the flour and put the seasoned eggs with salt and pepper in another bowl.Dip eggplants sandwiches in the flour, then in the eggs and finally press them well in the breadcrumbs before frying them in the hot oil.
• Heat some seeds oil in a frying pan and cook them for about 3 minutes each side: they should be crunchy outside within a soft, melting cheese.
• Add a pinch of salt if you like. Enjoy!
• NB: as an alternative to fry, put on a baking tray and bake in med oven until golden.

Steps:

• Cut eggplants crosswise into 1/4-inch slices.
• Combine breadcrumbs and Parmesan cheese. Whisk together eggs and 3 tablespoons water. Dip eggplant into egg mixture, and dredge in breadcrumb mixture. Place on baking sheets coated with cooking spray. Coat eggplant with cooking spray.
• Broil 12 inches from heat (with electric oven door partially open) 5 minutes on each side.
• Place eggplant evenly on roll halves, and place rolls on baking sheet. Top with spaghetti sauce, and sprinkle evenly with mozzarella cheese.
• Broil 3 to 5 more minutes or until cheese is melted and bubbly.

Steps:

• In a shallow bowl, beat the eggs. Place bread crumbs in another bowl. Dip eggplant slices into egg, then coat with crumbs. Place on a greased baking sheet. , Bake at 350° for 30 minutes or until crispy. Cool. On the bottom of each bun, layer with lettuce, eggplant, red peppers, cheese, tomatoes and olives. Drizzle with salad dressing; replace bun tops.

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.