Best Baked Eggplant Melt Sandwich Recipes

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EGGPLANT AND MOZZARELLA MELT



Eggplant and Mozzarella Melt image

This is a delicious open-faced sandwich to serve for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 50m

Number Of Ingredients 8

2 large eggs
Coarse salt and ground pepper
3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

Steps:

  • Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
  • Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
  • Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

Nutrition Facts : Calories 481 g, Fat 15 g, Fiber 8 g, Protein 27 g

BAKED EGGPLANT SANDWICHES



Baked Eggplant Sandwiches image

There are sandwiches, there are sandwiches with eggplant... and there are Eggplant Sandwiches! Who needs bread anyway?

Provided by JOENAUJOKAS

Categories     Main Dish Recipes     Sandwich Recipes

Time 45m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
½ teaspoon ground black pepper
1 cup all-purpose flour
1 egg
¼ cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
½ cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
½ cup pomegranate molasses

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
  • In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
  • Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
  • While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
  • Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
  • Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.

Nutrition Facts : Calories 620 calories, Carbohydrate 74 g, Cholesterol 97.3 mg, Fat 29.7 g, Fiber 6.1 g, Protein 28.4 g, SaturatedFat 14.9 g, Sodium 1921.9 mg, Sugar 5.4 g

BAKED EGGPLANT MELT SANDWICH



Baked Eggplant Melt Sandwich image

Make and share this Baked Eggplant Melt Sandwich recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Breads

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup unseasoned breadcrumbs
4 teaspoons fresh basil, finely chopped
1 tablespoon parmesan cheese
1/4 teaspoon salt
1 egg
12 slices eggplants, 1/4-inch thick
4 teaspoons olive oil
2 multi-grain thin buns, split and toasted
3 tablespoons pasta sauce, favorite good quality sauce
4 slices part-skim mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F.
  • Combine breadcrumbs, basil, Parmesan and salt in shallow bowl.
  • Whisk egg in another shallow bowl and dip eggplant slices, then coat each slice in the breadcrumb mixture.
  • Place eggplant on parchment paper-lined baking sheet, drizzle with olive oil and bake for 15 minutes.
  • Transfer baked eggplant to clean plate and discard parchment paper.
  • Set toasted buns halves, cut side down, on baking sheet.
  • Divide eggplant slices evenly among bun halves, spoon on sauce and top with cheese.
  • Place under broiler for 2 minutes until cheese is bubbling.

Nutrition Facts : Calories 187, Fat 8, SaturatedFat 1.7, Cholesterol 47.8, Sodium 433.5, Carbohydrate 22.2, Fiber 1.4, Sugar 3.3, Protein 6.1

BAKED EGGPLANT



Baked Eggplant image

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Provided by JEZZI16

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 7

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  • Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
  • Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g

BREADED EGGPLANT SANDWICHES



Breaded Eggplant Sandwiches image

"Eggplant Parmesan is one of my family's favorite comfort foods. We love this version served open-faced with a salad." -Holly Gomez, Seabrook, NH

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup minced fresh basil
2 teaspoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon salt
2 large egg whites, lightly beaten
1 cup seasoned bread crumbs
1 medium eggplant
2 large tomatoes
1-1/2 cups shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 garlic clove, peeled
12 slices Italian bread (1/2 inch thick), toasted

Steps:

  • Combine the basil, oil, oregano, pepper and salt; set aside. Place egg whites and bread crumbs in separate shallow bowls. Cut eggplant lengthwise into six slices. Dip slices in egg whites, then coat in crumbs. , Place on a baking sheet coated with cooking spray. Bake at 375° for 20-25 minutes or until tender and golden brown, turning once., Cut each tomato into six slices; place two slices on each eggplant slice. Spoon reserved basil mixture over tomatoes and sprinkle with cheeses. Bake for 3-5 minutes or until cheese is melted., Meanwhile, rub garlic over one side of each bread slice; discard garlic or save for another use. Place each eggplant stack on a slice of bread; top with remaining bread.

Nutrition Facts : Calories 288 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 628mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

BAKED EGGPLANT SLICES



Baked Eggplant Slices image

These slices would make great eggplant parm sandwiches -- if you can keep from eating them before you make the sandwich!

Provided by Lvs2Cook

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 eggplant
1 egg, lightly beaten
1 (8 ounce) container sour cream
3 tablespoons flour
2 cups Italian seasoned breadcrumbs
marinara sauce (optional) or other pasta sauce (optional)

Steps:

  • Preheat oven to 375º and lightly grease a baking sheet.
  • Slice eggplant into 1/4 inch slices.
  • In a medium bowl, mix together egg and sour cream until well blended. Toss eggplant slices in flour to coat, dip one slice at a time in the egg/sour cream batter, and then coat the slice with breadcrumbs.
  • Place coated slices on baking sheet and spray tops with baking spray.
  • Bake for 15 minutes, turn, and bake for 15 more minutes or until both sides are crisp.
  • Serve with sauce if desired.

Nutrition Facts : Calories 425, Fat 17.3, SaturatedFat 9.1, Cholesterol 79.8, Sodium 1107, Carbohydrate 54.7, Fiber 7, Sugar 6.3, Protein 13.7

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