Remember yesterday when I said sometimes a girl just wants some cheese in her sandwich? Well, this sandwich is the reason why! This sandwich was just for me, because Joe (supposedly) doesn’t like eggplant. Now, every time he’s had eggplant he liked it. 3 separate times! And yet, here is how every conversation about eggplant goes:
Me: Hey Joe, want “insert food with eggplant in it here”?
Joe: “No. I don’t like eggplant.”
So when I saw some beautiful Japanese Eggplant in the farmers market, I bought them knowing this conversation would happen. So instead of planning something we both liked, I did something I rarely do and made something just for me!
Normally I’m pretty conservative with my sandwiches. I mean, 99% of the time they have avocado in them, tomato, maybe a veggie burger and some cashew cream. I don’t stray to far from the fold. So as you can see, I clearly got wild with this! I think I had been seeing a lot of fried eggplant recipes, and I must have wanted a healthier version. Who knows.
In any case, this sandwich is awesome. I really loved the creamy almond cheese with it – but if you don’t make it, you can use vegan cheese (or non-vegan if you don’t follow a plant based diet), or even a quick cashew cream. Or nothing at all! Like I said, sometimes a girl just needs some cheese in her sandwich, but some times you don’t.
The only thing I regret about this sandwich was that I bought the worlds biggest loaf of bread. And I don’t mean length wise – I mean height. Do you see that thing? I could barely take a bite out of it! I had really wanted a thin ciabatta but the farmers market didn’t have any. Soooo giant sandwich it was!
Let me know what you think of the combination – or better yet – what do you put in your favorite sandwiches?
- 2 slices Bread
- 1/2 Tomato
- 1 cup Arugula
- 1 tablespoon Almond Cheese (optional)
- 1/2 teaspoon Salt
- 1 small sliced Japanese Eggplant (or very small regular Eggplant)
- 1/2 cup White Whole Wheat Flour
- 1/2 cup Panko Bread Crumbs
- 1/4 teaspoon Black Pepper
- 1/2 cup + 2 tablespoons Almond Milk
- 3 teaspoons Mustard
- 1/2 teaspoon Sriracha
- Preheat oven to 450°
- In a place with a paper towel, place eggplant and sprinkle with salt. Let drain for 10 minutes.
- In a small bowl mix flour, panko, and pepper. Then add almond milk until it forms a thick batter. Stick batter on to each side of eggplant and place them slices on a baking sheet. Bake for 8-10 minutes (Until golden brown) and then flip, and bake for another 8-10 minutes.
- Spread sriracha and mustard on to bread slices and add tomato, arugula and almond cheese if using.
- Top with eggplant.