"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chef John Baked Eggplant Sandwiches Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chef John Baked Eggplant Sandwiches, by , is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
1 teaspoon olive oil
2 eggs
1/2 cup all-purpose flour, or more as needed
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
1 cup dry bread crumbs
8 slices of large eggplant, cut 3/8 inch thick
2 slices provolone cheese, cut into quarters
12 thin slices salami
2 2/3 tablespoons olive oil, divided
2 2/3 tablespoons finely grated Parmigiano-Reggiano cheese, divided

Directions:
Directions:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Peel eggplant and slice into 3/8 in sliced. Place on paper towels and lightly salt. Let sit about 10 min until water beads up on surface of eggplant. Flip the sliced on the paper towels and salt the reverse side. Once water has beaded up on this side, pat dry with a paper towel to remove the excess water.

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.

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.

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.

Drizzle 1/2 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 1/2 teaspoon olive oil.

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.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Can be served cold, sliced into quarters, as appetizers. Can also substitute a slice of tomato for the salami for a vegetarian appetizer.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

26W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!