Un-Wine'd host Tassie Pippert shows us how to create Eggplant Sandwiches. Enjoy this veggie-centric sandwich that is loaded with flavor and contrasting textures - a veggie burger, so to speak - using eggplant rounds, tomatoes, onions, olive oil and mozzarella, topped with fresh Basil.
Ingredients
- 2 eggplants peeled and sliced in ½ inch slices (should make 12 or more slices
- 2 T. Salt
- ½ c.Flour
- 2 Eggs beaten with 1 T. water
- 2 c. seasoned Panko
- ½ c. Olive oil
- 1 lbs Mozzarella, fresh or fresh smoked, cut into six slices
- 1/4 c. Marinated Sundried tomatoes, julienned
Sauce Ingredients
- ¼ c. oilve oil
- 1 Carrot, finely chopped
- ½ Onion, finely chopped
- 2 cloves Garlic, finely minced
- 3 ounces tomato paste, optional
- 4 c. Fresh Tomatoes, large chop
- 2 T. fresh Basil, torn or julienned
- ¾ t. Dry Oregano
- 1 t. Dry Parsley
- Salt to taste
Preparation
Lay the eggplant slices out on a cookie sheet and sprinkle both sides with salt. Rest 30 minutes then rinse and blot dry. Dredge each slice in flour then dip in egg and coat with panko.
Heat a large fry pan over medium heat and fry the eggplant slices until golden in ½ c. olive oil. Remove to a clean cookie sheet.
Top six of the slices with mozzarella then divide the sun-dried tomatoes evenly among the cheese slices. Top each sandwich with another slice of fried eggplant.
Place in a 350 degree oven for 10 minutes or until the cheese begins to melt.
Bring the ¼ cup of remaining olive oil to medium heat in a sauce pan.
Add the carrot, onion and garlic.
Saute five minutes then add the tomato paste if desired.
Add tomatoes.
Stir and add herbs and cook through 10 minutes.
Add salt to taste and serve with egglplant sandwiches.
To build the dinner plate, place three sandwiches on the plate and top with half the sauce.
Makes two dinner servings of three sandwiches or up to three lunch servings of two or six appetizer servings.