Who doesn’t love a Baked Eggplant Sandwich? This sandwich is perfect for vegetarians, or those who want to eat healthier. It’s also perfect for anyone who wants a delicious meal that will feed your entire family. The Ultimate Guide to Becoming a Sandwich Master: How You Can Make an Top-Notch Baked Eggplant Sandwich includes step by step instructions on how to make this amazing dish!
But what is a Baked Eggplant Sandwich?
The eggplant sandwich consists of lightly breaded, baked eggplants that are then cut lengthwise and filled with mozzarella cheese. The cooked vegetables can be topped off with tomato sauce or marinara before being served open-faced on toasted Italian bread.
- Italian Bread
- Mozzarella Cheese
- Tomato Sauce or Marinara (optional)
- Salt and Pepper to Taste
- Butter or Olive Oil for Baking in the Oven
- Garlic Powder, Onion Powder, Italian Seasoning, Paprika, Salt and Pepper if you have them on hand. - Optional but they help bring out flavor! **You can also use butter instead of olive oil if desired. It will make your eggplants a little more oily than normal though so I do not recommend it unless you’re okay with that!
- Flour as needed for breading/coating the eggplant slices when frying them before baking. You’ll only need about one cup at most.
-For oven preparation, preheat your oven to 350 degrees F.
-Slice the eggplant into thin slices that are about a half inch thick and then lightly coat with flour before frying them in butter or olive oil on medium heat for roughly two minutes per side (keeping an eye on them so they don’t burn).
-Place fried eggplants onto parchment paper lined baking sheets in one layer without overlapping each other too much. It will take approximately 12 minutes if you want your full batch of breaded eggplant rounds done together but it can vary!
-If you’re not using the oven, prepare the eggplant rounds as you normally would according to your recipe and then fry them in a pan on medium heat for about two minutes per side. Finish off with sauce if necessary.
-If using aluminum foil instead of parchment paper to bake the eggplant rounds, place one layer of breaded round onto each sheet before baking at 350 degrees until browned all over, cooked through, and nice and crispy. It will take approximately 18 minutes so keep that in mind!
-Once baked or fried, cut it into slices about half inch thick – this is going to be easier if sliced when still warm from cooking but can wait till later too not problem either way. Cut those halves into thirds of lengthwise to make bite-size pieces.
-Mix the mayonnaise and hot sauce together in a small bowl, then spoon onto one slice of bread and top with another for your sandwich. You can add desired toppings like tomatoes or lettuce if you’d like – I went simple because this is all about those eggplant rounds!
-Enjoy it when warm or cold, as sandwiches are always tasty no matter what time of day.”
What makes a Great Baked Eggplant Sandwich (with tips) ?
- Make sure the bread you’re using has a thick and crunchy crust. This will help it stand up to the thick, wet eggplant slices – if your bread is too thin, you’ll end up with an soggy sandwich.
- Wrap each slice of eggplant in aluminum foil before baking so that they cook evenly. You can also use parchment paper to wrap them instead for easier clean-up later on! And don’t forget to salt and pepper the eggplant first; this ensures flavor inside and out. (Tip: make sure not to add any additional salt or seasonings until after cooking.)
- Use fresh ingredients like tomato sauce made from canned tomatoes when possible rather than using store bought marinara sauce that contains preservatives or other additives which are usually high in sugar. You’ll also want to use a quality, freshly-grated cheese like Parmesan or Romano rather than pre-packaged grated cheese that you find in the dairy section of your grocery store.
- Finally, don’t forget about adding some herbs! Basil and oregano are great for Mediterranean dishes like this one, but feel free to experiment with different combinations if you’re feeling inspired by something else on the shelves at the market.