Chef John'S Baked Eggplant Sandwiches Recipe

Name: Chef John'S Baked Eggplant Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 eggs; 1/2 cup all-purpose flour, or more as needed; salt and freshly ground black pepper to taste; 1 pinch cayenne pepper, or more to taste; 1 cup dry bread crumbs; 8 slices of eggplant, cut 3/8 inch thick; 2 slices provolone cheese, cut into quarters; 12 thin slices salami; 2 2/3 tablespoons olive oil, divided; 2 2/3 tablespoons finely grated Parmigiano-Reggiano cheese, divided

Servings: persons

1 teaspoon olive oil
2 eggs
1/2 cup all-purpose flour, or more as needed
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
1 cup dry bread crumbs
8 slices of eggplant, cut 3/8 inch thick
2 slices provolone cheese, cut into quarters
12 thin slices salami
2 2/3 tablespoons olive oil, divided
2 2/3 tablespoons finely grated Parmigiano-Reggiano cheese, divided

1
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2
Beat eggs in a small, shallow bowl. Mix flour, salt, black pepper, and cayenne pepper in a large shallow dish. Pour bread crumbs in another large shallow dish.
3
Top one slice of eggplant with 1/4 slice provolone cheese, 3 slices salami, and 1/4 slice provolone cheese. Place an equally-sized slice of eggplant on top. Repeat with remaining eggplant slices, cheese, and salami.
4
Gently press each eggplant sandwich into the seasoned flour to coat; shake off excess. Dip both sides of each sandwich into beaten egg, then press into bread crumbs. Place on the prepared baking sheet while you bread the remaining eggplant sandwiches.
5
Drizzle 1 teaspoon olive oil in a circle about 3 inches in diameter onto the foil; place a breaded eggplant sandwich onto the oiled area. Sprinkle about 1 teaspoon Parmigiano-Reggiano cheese over the sandwich. Repeat with remaining 3 sandwiches, drizzling an area on the foil with olive oil, placing a sandwich onto the oil, and topping with Parmesan cheese. Drizzle tops of each sandwich with 1 teaspoon olive oil.
6
Bake in the preheated oven for 10 minutes. Flip sandwiches and sprinkle 1 teaspoon Parmigiano-Reggiano cheese onto the top. Bake until browned and a paring knife inserts easily into the eggplant, 8 to 10 more minutes. Serve warm or at room temperature.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 eggs, 1/2 cup all-purpose flour, or more as needed, salt and freshly ground black pepper to taste, and more.

Yes, Chef John'S Baked Eggplant Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chef John'S Baked Eggplant Sandwiches

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