Eggplant and Three-Cheese SandwichesFrom thepoint 6 years ago
- 2 medium eggplants -- stemmed and peeled shopping list
- 4 tablespoons olive oil or more as needed shopping list
- 1 cup flour shopping list
- 1 teaspoon salt shopping list
- 1/3 cup feta cheese -- crumbled shopping list
- 1/3 cup goat cheese -- crumbled shopping list
- 2/3 cup fresh parmesan cheese -- shredded shopping list
- 3 tablespoons mayonnaise shopping list
- 6 tablespoons sun-dried tomato spread shopping list
- 1 red bell pepper -- cleaned shopping list
- and thinly sliced shopping list
- 1 sweet onion -- thinly sliced shopping list
- 2 large Portobello mushroom caps -- sliced shopping list
- 12 slices fresh Italian bread shopping list
- 1 tablespoon dried oregano shopping list
- salt and pepper -- to taste shopping list
How to make it
- Peel and slice the eggplant into 1/2-inch rounds. In prepping eggplant after peeling and slicing, I salt both sides, place between layers of paper towels; press, using heavy cutting boards and other heavy objects for about 30 minutes. This removes excess moisture from the eggplant rounds.
- Combine salt and flour and lightly dredge eggplant pieces, tapping off excess flour. Sauté lightly until just tender and a bit crispy. (See alternative preparation method below.)
- Sauté red bell pepper, onion and mushroom together until vegetables just start to become tender.
- Mix cheeses together, fold in mayonnaise and set aside.
- Preheat the oven to 375 degrees F.
- Spread cheese mixture on six pieces of bread. We used a fresh, flat Italian loaf and cut it on the bias about 3/4-inch thick. This made nice longish pieces of bread. Spread other six pieces with sun-dried tomato spread. Place on a cookie sheet and put into oven just until cheese starts to melt. Remove and complete sandwiches.
- Place two to four pieces of eggplant on top of the cheese mixture; then layer mushrooms, red pepper strips and onions on top. Lastly, sprinkle with oregano, salt and pepper. Top with the remaining six pieces of bread.
- A good alternative to sautéing the eggplant is to dredge them in seasoned flour, dip them in an egg wash, then press the slices in Panko bread crumbs and bake them on sprayed baking pans at 325F - 350F until they are nice and brown. Turn the slices half way through the cooking process.
The Cookthepoint Hagerstown, MD
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