Home > Sandwiches > Open-Faced Eggplant and Tomato Sandwiches

September 24, 2013

Open-Faced Eggplant and Tomato Sandwiches

Name: Open-Faced Eggplant and Tomato Sandwiches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 medium eggplant (cut into 1/2" slices); 1 tsp sea salt; Pepper; 1/2 cup all-purpose flour for dredging; 2 eggs for egg wash; Oil for sautéing (I used grape seed oil); 2 Chiabatta rolls or Torta sandwich rolls (one half for each sandwich); 4 Tbsp mayo; 1 garlic clove; 1 large tomato (sliced); Here are some options for ya!; Carrot Salad (a generous pinch); Fresh cilantro leaves; Fresh basil leaves; Chopped fresh green onion

5 from 10 votes
49 comments

An open-faced eggplant and tomato sandwich garnished with basil on a green plate

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I don’t think I’ve ever been so enamored with the eggplant! We are major carnivores and have been trying to make more meat-less dishes. When cooked correctly, eggplant is tender and meaty which makes it a perfect meat substitute. I made the eggplant two ways (baked and sautéed) because I was curious, and I included tutorials for both. These Open-Faced Eggplant and Tomato Sandwiches were so satisfying!

I asked my friends on Instagram what their favorite eggplant dish was. Lana of Bumble Boutique and Yana P shared this awesome sandwich idea with me. I’m always on the lookout for new and creative ideas (as you know) and I love your willingness to share good things with me. 🙂

Ingredients for Eggplant and Tomato Sandwiches:

1 medium eggplant, cut into 1/2″ slices
1 tsp sea salt
Pepper
1/2 cup all-purpose flour for dredging
2 eggs for egg wash
Oil for sautéing (I used grape seed oil)
2 Chiabatta rolls or Torta sandwich rolls (one half for each sandwich)
4 Tbsp mayo
1 garlic clove
1 large tomato, sliced

Toppings:

Carrot Salad (a generous pinch)
Fresh cilantro leaves
Fresh basil leaves (what I used here)
Chopped fresh green onion

Eggplant Sandwich_

Eggplant Sandwich_-2

There are two ways to cook the eggplant:

Baking method (super easy and best for feeding larger crowds):

1. Preheat Oven to 450˚F. Line a large cookie sheet with parchment paper. Place rack in the middle of your oven.

2. Season each eggplant on both sides lightly with sea salt and pepper. Brush both sides generously with extra light olive oil.

Eggplant Sandwich-3

3. Bake at 450˚F for 12-15 min or until the slices are soft and browning on the bottom (I flipped some over in the next picture so you could see the browned bottoms). Remove the eggplant from the oven and set aside to cool.

Eggplant Sandwich-2

Sautéing Method:

1. Cut eggplant into 1/2-inch slices and sprinkle each side evenly with sea salt and pepper.

Eggplant Sandwich_-3

2. Set up your dipping station: pour flour in a flat bottomed dish. In a separate flat bottomed bowl, use a fork to beat your two eggs (this is your egg wash)

Eggplant Sandwich_-4

3. Heat a large, heavy-bottomed skillet over medium/high heat. Fill it with 1/4″ oil and let the oil heat up before adding anything to the pan.

4. Dip both sides of your eggplant into flour, then dip it into the beaten eggs (the egg keeps the eggplant from soaking up oil).

eggplant-sandwiches

5. Saute your eggplant in batches. Use a spatula to slide them into the hot oil and fry until golden brown on both sides (about 3-4 minutes per side), turning once. Drain eggplant on paper towels. Add more oil if necessary until finished sautéing.

eggplant-sandwiches-1

To assemble the eggplant sandwiches:

1. In a small bowl, combine 4 Tbsp Mayo and press in 1 garlic clove. Mix well and set aside.

Eggplant Sandwich_-5

2. Toast the cut side of each chiabatta sandwich roll until golden brown.Remove from pan and once it has cooled down a bit, spread about 1 Tbsp of garlicky mayo on the toasted side, top with 2 slices of eggplant followed by a slice or two of tomato.

Eggplant Sandwich_-13

3. Cover with whatever toppings you like (Lana makes this Coriander carrot salad for the topping and Yana adds cilantro). I had basil in my yard so I used that and it was super tasty. The basil added an amazing freshness to this luscious thing I call a sandwich. Enjoy!

Eggplant Sandwich_-14

Open-Faced Eggplant and Tomato Sandwiches

5 from 10 votes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

An open-faced eggplant and tomato sandwich garnished with basil on a green plate

When cooked correctly, eggplant is tender and meaty which makes it a perfect meat substitute. I made the eggplant two ways (baked and sautéed) because I was curious and I included tutorials for both. These were so satisfying!

Author: Natasha of NatashasKitchen.com

Course: Appetizer, Lunch

Cuisine: American

Keyword: Eggplant and Tomato Sandwiches

Skill Level: Easy

Cost to Make: $6-$8

Servings: 4

Ingredients

Sandwhich Ingredients:

1 medium eggplant, cut into 1/2" slices
1 tsp sea salt
Pepper
1/2 cup all-purpose flour for dredging
2 eggs for egg wash
Oil for sautéing, I used grape seed oil
2 Chiabatta rolls or Torta sandwich rolls, one half for each sandwich
4 Tbsp mayo
1 garlic clove
1 large tomato, sliced

Toppings:

Here are some options for ya!
Carrot Salad, a generous pinch
Fresh cilantro leaves
Fresh basil leaves
Chopped fresh green onion

Instructions

There are two ways to cook the eggplant:

Baking method (super easy and best for feeding larger crowds):

Preheat Oven to 450˚F. Line a large cookie sheet with parchment paper. Place rack in the middle of your oven.
Season each eggplant on both sides lightly with sea salt and pepper. Brush both sides generously with extra light olive oil.
Bake at 450˚F for 12-15 min or until the slices are soft and browning on the bottom. Remove the eggplant from the oven and set aside to cool.

Sautéing Method:

Cut eggplant into 1/2-inch slices and sprinkle each side evenly with sea salt and pepper.
Set up your dipping station: pour flour in a flat bottomed dish. In a separate flat bottomed bowl, use a fork to beat your two eggs (this is your egg wash).
Heat a large, heavy-bottomed skillet over medium/high heat. Fill it with 1/4" oil and let the oil heat up before adding anything to the pan.
Dip both sides of your eggplant into flour, then dip it into the beaten eggs (the egg keeps the eggplant from soaking up oil).
Saute your eggplant in batches. Use a spatula to slide them into the hot oil and fry until golden brown on both sides (about 3-4 minutes per side), turning once. Drain eggplant on paper towels. Add more oil if necessary until finished sautéing.

To assemble the eggplant sandwiches:

In a small bowl, combine 4 Tbsp Mayo and press in 1 garlic clove. Mix well and set aside.
Toast the cut side of each chiabatta sandwich roll until golden brown. Remove from pan and once it has cooled down a bit, spread about 1 Tbsp of garlicky mayo on the toasted side, top with 2 slices of eggplant followed by a slice or two of tomato.
Cover with whatever toppings you like. I had basil in my yard so I used that and it was super tasty. The basil added an amazing freshness to this
luscious thing I call an open face sandwich. Enjoy!

Nutrition Disclosure

eggplant-sandwiches-2

Are you a fan of eggplant?

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.