Goat Cheese and Eggplant Sandwiches Recipe

Name: Goat Cheese and Eggplant Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Eggplant, Cut Into 3/4 Inch-thick Rounds (8); 1/2 cups Vegetable Oil, Divided; 1 cup Flour; 2 whole Large Eggs, Beaten Gently With A Fork; 1 cup Panko Bread Crumbs; 8 dashes Kosher Salt; 12 ounces, weight Goat Cheese Crumbled; 4 leaves Romaine Lettuce; 1 whole Heirloom Tomato, Cut Into Slices; 1/2 cups Fresh Basil Leaves

Servings: persons

1
1.
2
Sprinkle both sides of the eggplant slices with salt and let sit in a colander for 20-30 minutes to help rid them of their bitter juices.
3
Rinse in cool water and pat dry.
4
2.
5
Heat half of the oil in a large skillet over medium heat.
6
3.
7
Dredge 4 of the eggplant slices in flour, then dip them in egg, and, finally, coat both sides with Panko bread crumbs.
8
Lay the slices in the hot skillet.
9
4.
10
Cook slices until golden brown, 3-4 minutes on each side.
11
5.
12
Remove eggplant to a paper towel-lined plate, and sprinkle with Kosher salt (or coarse sea salt) while still hot.
13
5.
14
Repeat steps 2-5 with the remaining eggplant slices.
15
6.
16
Form sandwiches with the eggplant slices serving as the bread.
17
Place crumbled goat cheese on a hot eggplant slice, and top with romaine lettuce, a slice or two of tomato, and several basil leaves.
18
Place a little more goat cheese on top of the basil, and press the another slice of hot eggplant on top of the whole thing.
19
Enjoy!

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 whole Medium Eggplant, Cut Into 3/4 Inch-thick Rounds (8), 1/2 cups Vegetable Oil, Divided, 1 cup Flour, 2 whole Large Eggs, Beaten Gently With A Fork, and more.

Yes, Goat Cheese and 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.

That's it — enjoy your meal!

Goat Cheese and Eggplant Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions