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.

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  • thepoint 8 years ago
    If you would like to make your own pesto for this recipe, look up my Sun-dried Tomato Pesto Recipe.
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