Eggplant Sandwiches Recipe

Here's what you can do to prevent sogginess: slice YOUNG eggplant crosswise 3/8" thick, place on rack and salt both sides. Allow to sit for several hours, then dab off excess moisture w/a paper towel. Eggplant is just like a sponge so to prevent more sogginess VERY LIGHTLY brush on olive oil; broil on a rack until very nicely browned on both sides. Young eggplant skin is more tender, so you won't have to peel it. Use fruits that are about 2 1/2" at their widest part. I needed 2-3 to make four sandwiches. This gives a really meaty texture without sogginess OR being overdone. To sweeten the loud garlic, after dicing it, I cooked it in a bit of olive oil until soft (do not brown or it will turn bitter), then mashed it before adding to the mayo.

It was excellent I ate two sandwiches. I air fried the eggplant, use sandwich thins for the bread also made my own feta out of tofu. My daughter said it taste very good . It definitely is a keeper. Thank you.

This was absolutely, outrageously delicious! As I always do before roasting or frying eggplant slices, I salted them, placed them between paper towels and weighted them down for about an hour to get out all the extra liquid. The slices came out caramelized, sweet and creamy - no sogginess at all. The only thing I did differently was the basil - didn't have any fresh and my local store was out, so I added dried basil to the olive oil I brushed on the slices and some more to the mayonnaise garlic mixture-it worked quite well in a pinch.

I followed another reviewers recommendation and fried the egglant in a small amount of butter instead of using the oven. Im on an oil free diet so instead of the mayo I made a Mustard and Siracha mixture with the minced garlic = delicious! I put this, sauteed spinach, tomato and some melted brie cheese on dark rye toast.....unbelievably good.

This is becoming a house favorite even for our two year old and four year old. It is quick and easy. Just remember to cut a few hours before and put salt and remove excess moisture before broiling. This last time I was short on ingredients. So instead I used equal parts of mayo, sour cream and plain yogurt. I than mixed it with garlic powder, dry basil, and dried mint. It was delish! It is a great way to cut some meat in our diet and we get so full!

Surprised by how much I enjoyed this. The only way I'd eaten eggplant before was in a parmigiana dish. I used wheat bread and swiss cheese. No tomatoes as I do not care for them. I think it helped cutting the eggplant slices, sprinkling with salt, and leaving them to sit for an hour to draw out excess moisture.

I liked it. Hubby was okay with it. Definitely follow the instructions on sprinkling the eggplant with salt and letting it sit for at least one hour. And very lightly brush with olive oil. I used a broiler pan and turned the slices half way through. Also I used multi seed rolls and it gave everything a nice hearty crunch .

I chose to slice my eggplant and grill it. I just sprayed the grill with Pam. The oil on eggplant makes it mushy in my opinion. I grilled it with a light coat of salt, pepper, and garlic powder. I also did the same to thick onion slices. I used a brioche bun (what I had in the pantry) that I also grilled for a moment. I added also a tiny drizzle of balsamic to my tomato slices and let them chill with that while grilling. I also made this with bacon... it’sa BELT! Amazing with and without bacon.

My husband and I loved this sandwich! The tips for preparing the eggplant were very helpful. We peeled, sliced and salted the eggplant and let it sit for about an hour. Then we rinsed and patted it dry before lightly brushing the olive oil onto the slices and broiling them. I added creamy goat cheese instead of feta to mine and it was amazing! Also, one comment suggested briefly sauteing the garlic before adding it to the mayo. I tried this and it was a great flavor! Can't wait to make this again...maybe with fresh mozzarella!

I love these sandwiches and have been making this recipe for about 10 years with 3 modifications. The modifications are to: add lemon juice and chopped basil to the aoli and refrigerate for about 30 minutes; cheat and use Trader Joe's frozen grilled eggplant and zucchini; and add roasted red peppers (which makes it almost too big to eat).

I dipped the eggplant slices in a beaten egg and then in Italian bread crumbs. I baked them @ 400 degrees for 20 minutes on one side and flipped them over and baked them another 15 minutes. This made a delicious sandwich. With the leftover slices, I slathered on the garlic mayo, topped it with a tomato slice, the Feta and chopped basil which made a pretty and tasty appetizer.

Bro, my stomach is fully satisfied.

This is a simple recipe that tastes wonderful. We are not vegetarians and my husband is a meat and potatoes kind of guy. He loved this and asked me to make it again and often.

Because I didn't have mayo, I substituted with sour cream. And I blended sour cream and garlic and made into one mixture for spreading on the bread. Because I didn't have feta cheese, I used goat cheese instead. I used both basil and thyme and it turned out very good. I read that this recipe was very popular from University of California, Irvine when I printed this recipe years ago. Back then, it included salt for sprinkling over the sliced eggplants before you cook on the pan. I ate this sandwich with cantaloupe smoothie (ambrosia melon + orange + plain yogurt + vanilla syrup) and it was really good.

love eggplant, I lightly fry it and follow the recipe, thanks you very good!!

This is insanely good! We make it all the time.

Easy, and my family loves it.

Friggin delicious.

Delicious! I did peel the skin. I will use this recipe again.

Loved it