Eggplant Sandwich with Roasted Red Pepper Pesto
This gourmet Eggplant Sandwich recipe elevates a classic Italian dish into a hearty, delicious sandwich. It features crispy, breadcrumb-coated eggplant slices, sweet caramelized onions, and a rich roasted red pepper walnut sauce, all layered between slices of your favorite bread. Perfect for a satisfying lunch or casual dinner, this sandwich combines vibrant flavors and textures for a truly memorable meal.
Equipment
- Skillets (for frying eggplants and caramelizing onions)
- Blender or Food Processor (for the sauce)
- Bowls (for dredging station)
- Knife and Cutting Board
- Paper Towels (for drying eggplants)
Ingredients
For the Eggplant:
- 2 medium eggplants sliced into 1/2 inch thick rounds
- Salt for drawing out moisture from the eggplants
- 1 cup 120g all-purpose flour
- 1 cup 240ml soy milk
- 2 cups 120g breadcrumbs
- Oil for frying
For the Caramelized Onions:
- 2 large onions thinly sliced
- 1 tablespoon olive oil
- Salt to taste
For the Roasted Red Pepper Walnut Sauce:
- 1 jar roasted red peppers drained (about 1 cup or 240ml)
- 3-4 garlic cloves
- 1/2 cup 15g fresh basil leaves
- 1/4 cup 30g sun-dried tomatoes
- 1/2 cup 50g walnuts
- 1/4 cup 60ml olive oil
- 1/4 cup 25g grated Parmesan cheese
- Salt and pepper to taste
For Assembly:
- Your choice of bread Ciabatta works well
- Additional grated Parmesan cheese
- Salad of choice e.g., arugula, spinach
Instructions
Prepare the Eggplants:
- Lay the eggplant slices in a single layer on paper towels. Sprinkle salt on both sides of each slice and let them sit for about 15 minutes to draw out moisture.
- After 15 minutes, pat the eggplant slices dry with paper towels to remove the moisture and excess salt.
- Set up a dredging station with three shallow bowls: one with flour, one with soy milk, and one with breadcrumbs.
- Dip each eggplant slice first in flour, shaking off the excess, then in soy milk, and finally in breadcrumbs, pressing to coat.
- In a large skillet, heat oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
Caramelize the Onions:
- In another skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced onions and a pinch of salt.
- Cook, stirring occasionally, until the onions are golden brown and caramelized. Set aside.
Make the Roasted Red Pepper Walnut Sauce:
- In a blender, combine the roasted red peppers, garlic cloves, basil, sun-dried tomatoes, walnuts, olive oil, Parmesan cheese, salt, and pepper.
- Blend until smooth. Taste and adjust seasoning as needed.
Assemble the Sandwiches:
- Slice your bread in half and spread a generous amount of the roasted red pepper walnut sauce on both sides.
- On one half, layer the fried eggplant slices, a sprinkle of Parmesan cheese, caramelized onions, and your choice of salad greens.
- Top with the other half of the bread, sauce side down.
Serve:
- Cut the sandwich in half, if desired, and serve immediately. Enjoy your gourmet Eggplant Parmesan Sandwich with a side of your choice or as is for a satisfying meal.
Notes
- Allergy Information: Contains nuts (walnuts), gluten (breadcrumbs and bread), and dairy (Parmesan cheese). For a vegan version, substitute vegan cheese for Parmesan and ensure the bread is vegan.
- Customization Tips: Feel free to add more vegetables like roasted bell peppers or zucchini slices to the sandwich for extra flavor and nutrition. For a lighter version, you can grill the eggplant slices instead of frying them.
- Storage Recommendations: It's best to enjoy the sandwiches fresh. However, you can store the roasted red pepper walnut sauce in an airtight container in the refrigerator for up to a week, and the caramelized onions for up to 3 days. Reassemble the sandwich when ready to eat for best texture and flavor.
- Calories can vary based on the type and amount of bread and oil used for frying.
Nutrition
Calories: 600kcal