Best Roasted Eggplant Sandwiches Recipes
ROASTED EGGPLANT SANDWICHES
Roasted eggplant on a whole grain roll with fresh tomatoes, basil, and Boursin® cheese.
Provided by Brittney Tun
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush olive oil over both sides of each eggplant slice. Arrange eggplant slices onto a baking sheet.
- Cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
- Toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
- Stir yogurt, cheese, and garlic together in a small bowl until smooth; spread onto the rolls. Divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 51 g, Cholesterol 14.4 mg, Fat 16.8 g, Fiber 8.3 g, Protein 10.7 g, SaturatedFat 5.4 g, Sodium 487.1 mg, Sugar 8.6 g
ROASTED ZUCCHINI, MUSHROOM AND EGGPLANT PARMESAN SANDWICHES
This fun easy and a bit healthier. A great way to individually serve individual servings of this traditional classic all the traditional flavors. Roasted eggplant, zucchini and portabellos, fresh mozzarella and parmesan, a bread crumb topping and of course a good tomato sauce. Baked and serve like sandwich stacked individually for each person. A great alternative to chicken or veal. Just really great. A main course with a side salad and bread. Or serve it as a side dish with some grilled chicken, fish or steak. It is not really hard at all.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 1h45m
Yield 6 Sandwiches, 6 serving(s)
Number Of Ingredients 16
Steps:
- Vegetables -- Thin slice the zucchini, lengthwise and then cut in half skin on, same with the eggplant. Then slice the portabellos the same way. Drizzle all with olive oil, salt and pepper and place on a cookie sheet lined with foil or parchment paper and cook 15-20 minutes until golden brown and 1/2 way cooked. Lightly soft but not over done. Remove and let cool.
- Sauce -- Add a little olive oil just a teaspoon to a pot and add the onion, garlic and cook for 3-4 minutes until soft. Add the tomatoes, basil, parsley, a little salt and pepper and cook and just let simmer for 10-12 minutes as you prepare all the other ingredients.
- Topping -- Make the bread crumbs, just mix the bread crumbs and olive oil in a small bowl to combine.
- Sandwich time -- Now, we are making a sandwich basically. Three layers. First add a little sauce about 3/4 cup to the bottom of a small casserole dish. Then -- Eggplant (1 slice), sauce (just a tablespoon or so), and cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then zucchini, sauce (1 tablespoon or so), cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then mushrooms, sauce , cheese (1 slice of mozzarella and then 1 tablespoon of parmesan) and a sprinkle of bread crumbs. Then topped with eggplant, and the sauce. Divide among the 6 sandwiches and top well. Then top with bread crumbs, and parmesan.
- Bake -- at 350 for 30-40 minutes until nice and bubbly and bread crumbs are nice and brown. My oven takes around 30 minutes.
Nutrition Facts : Calories 492.9, Fat 21.5, SaturatedFat 7.7, Cholesterol 29.7, Sodium 5013, Carbohydrate 56.4, Fiber 11.2, Sugar 15.9, Protein 23.1
ROASTED EGGPLANT AND TOMATO SANDWICHES
When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.
- Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.
- Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.
Nutrition Facts : Calories 299 g, Fat 14 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g
ROASTED EGGPLANT AND PICKLED BEET SANDWICHES
Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like roasted vegetables, sliced hardboiled eggs, or mashed beans. This vegetarian powerhouse from Brooklyn's Saltie balances salty feta and olives with a salad-like mix of fresh herbs. Plenty of pickled, vinegary ingredients (this one uses capers and pickled beets, but any pickled veg would work) keep the full-flavored components bright.
Categories Sandwich Olive Roast Feta Eggplant Beet Paprika Bon Appétit Sandwich Theory Picnic
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- For roasted eggplant and garlic mayo:
- Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
- Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
- For beet salad and assembly:
- Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
- Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
- DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.
ROASTED EGGPLANT AND PICKLED BEET SANDWICHES
Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like roasted vegetables, sliced hardboiled eggs, or mashed beans. This vegetarian powerhouse from Brooklyn's Saltie balances salty feta and olives with a salad-like mix of fresh herbs. Plenty of pickled, vinegary ingredients (this one uses capers and pickled beets, but any pickled veg would work) keep the full-flavored components bright. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Meatless doesn't mean dainty. When making a veggie-centric sandwich, load up on aggressive flavors and contrasting textures, and be sure to add something substantial to sink your teeth into, like..."); }); } */
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- For roasted eggplant and garlic mayo:
- Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.
- Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.
- For beet salad and assembly:
- Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.
- Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.
- DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.
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