Baked Eggplant Sandwiches
Tara's Multicultural Table recipe - N/A
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 teaspoons sea salt (divided)
- 1 medium eggplant
- 1 tablespoon olive oil
- 3 1/2 ounces sliced Provolone or Sharp Cheddar cheese
- 12-16 sun dried tomatoes (sliced)
- 1 bunch fresh parsley (chopped)
- 4 tablespoons almond meal
- 4 tablespoons freshly grated Parmesan
- 1 egg
- pepper to taste
Instructions
- 1
In a large bowl, fill halfway with cold water and stir in 1 teaspoon salt until dissolved. Slice eggplant to create 1/4 inch thick circles and submerge in the salt water. Let sit for 20-30 minutes. Remove the eggplant slices from the water and dry.
- 2
Preheat oven to 375 degrees F with the rack in the center of the oven. Grease a large baking sheet with the olive oil.
- 3
Pair the eggplant slices with pieces of similar size and place on prepared baking sheet.
- 4
On half of the eggplant slices, place a slice of Provolone, some sun dried tomato pieces, parsley, pinch of salt, and pepper. Top with the other half of the eggplant slices.
- 5
In a small bowl, combine almond meal and Parmesan. In another small bowl, beat the egg.
- 6
Firmly hold the eggplant sandwich and coat in the egg, then coat in the almond meal. Place on prepared baking sheet. Repeat with remaining sandwiches.
- 7
Bake in preheated oven for 20 minutes, flip, then for another 20 minutes, 40 minutes total and golden on both sides.
- 8
Serve immediately.