Open-Faced Eggplant and Tomato Sandwiches
When cooked correctly, eggplant is tender and meaty which makes it a perfect meat substitute. I made the eggplant two ways (baked and sautéed) because I was curious and I included tutorials for both. These were so satisfying!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium eggplant (cut into 1/2" slices)
- 1 tsp sea salt
- Pepper
- 1/2 cup all-purpose flour for dredging
- 2 eggs for egg wash
- Oil for sautéing (I used grape seed oil)
- 2 Chiabatta rolls or Torta sandwich rolls (one half for each sandwich)
- 4 Tbsp mayonnaise
- 1 garlic clove
- 1 large tomato (sliced)
- Here are some options for ya!
- Carrot Salad (a generous pinch)
- Fresh cilantro leaves
- Fresh basil leaves
- Chopped fresh green onion
Instructions
- 1
Preheat Oven to 450˚F. Line a large cookie sheet with parchment paper. Place rack in the middle of your oven.
- 2
Season each eggplant on both sides lightly with sea salt and pepper. Brush both sides generously with extra light olive oil.
- 3
Bake at 450˚F for 12-15 min or until the slices are soft and browning on the bottom. Remove the eggplant from the oven and set aside to cool.
- 4
Cut eggplant into 1/2-inch slices and sprinkle each side evenly with sea salt and pepper.
- 5
Set up your dipping station: pour flour in a flat bottomed dish. In a separate flat bottomed bowl, use a fork to beat your two eggs (this is your egg wash).
- 6
Heat a large, heavy-bottomed skillet over medium/high heat. Fill it with 1/4" oil and let the oil heat up before adding anything to the pan.
- 7
Dip both sides of your eggplant into flour, then dip it into the beaten eggs (the egg keeps the eggplant from soaking up oil).
- 8
Saute your eggplant in batches. Use a spatula to slide them into the hot oil and fry until golden brown on both sides (about 3-4 minutes per side), turning once. Drain eggplant on paper towels. Add more oil if necessary until finished sautéing.
- 9
In a small bowl, combine 4 Tbsp Mayo and press in 1 garlic clove. Mix well and set aside.
- 10
Toast the cut side of each chiabatta sandwich roll until golden brown. Remove from pan and once it has cooled down a bit, spread about 1 Tbsp of garlicky mayo on the toasted side, top with 2 slices of eggplant followed by a slice or two of tomato.
- 11
Cover with whatever toppings you like. I had basil in my yard so I used that and it was super tasty. The basil added an amazing freshness to this
- 12
luscious thing I call an open face sandwich. Enjoy!