Baked Eggplant Sandwiches

I have been on a quest to find eggplant recipes that Chad and I both enjoy. We had previously written off the eggplant as a vegetable we didn’t like. I have tried a few recipes in the past without much success. I am happy to say these Baked Eggplant Sandwiches were a hit! The eggplant is sliced, then soaked in salt water to help remove the bitterness. Each sandwich is filled with provolone, sun dried tomatoes, and parsley, then coated in egg, almond meal, and Parmesan.

This recipe was a great way to use up the Provolone and sun dried tomatoes I already had on hand. It also made a great lunch for Evan. Next time, I may try the sandwiches with some pesto.

Baked Eggplant Sandwiches

Adapted by The Iron You

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Baked Eggplant Sandwiches

Course Side Dish

Cuisine N/A

Keyword cheese, eggplant, provolone, sandwich, tomato

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 small sandwiches

Ingredients

• 2 teaspoons sea salt divided
• 1 medium eggplant
• 1 tablespoon olive oil
• 3 1/2 ounces sliced Provolone or Sharp Cheddar cheese
• 12-16 sun dried tomatoes sliced
• 1 bunch fresh parsley chopped
• 4 tablespoons almond meal
• 4 tablespoons freshly grated Parmesan
• 1 egg
• pepper to taste

Instructions

• In a large bowl, fill halfway with cold water and stir in 1 teaspoon salt until dissolved. Slice eggplant to create 1/4 inch thick circles and submerge in the salt water. Let sit for 20-30 minutes. Remove the eggplant slices from the water and dry.
• Preheat oven to 375 degrees F with the rack in the center of the oven. Grease a large baking sheet with the olive oil.
• Pair the eggplant slices with pieces of similar size and place on prepared baking sheet.
• On half of the eggplant slices, place a slice of Provolone, some sun dried tomato pieces, parsley, pinch of salt, and pepper. Top with the other half of the eggplant slices.
• In a small bowl, combine almond meal and Parmesan. In another small bowl, beat the egg.
• Firmly hold the eggplant sandwich and coat in the egg, then coat in the almond meal. Place on prepared baking sheet. Repeat with remaining sandwiches.
• Bake in preheated oven for 20 minutes, flip, then for another 20 minutes, 40 minutes total and golden on both sides.
• Serve immediately.