Let’s talk about making a really good sandwich. Not just any sandwich, but one that’s a bit different and really tasty: the Eggplant Parmesan Sandwich with Roasted Red Pepper Walnut Sauce. This sandwich is all about taking something simple, like eggplant, and turning it into a meal that’s both filling and delicious.
Why Eggplant?
Eggplant is great for a bunch of reasons. First, it’s pretty easy to find. Second, when you cook it right, it’s super tasty. And for this sandwich, we make the eggplant crispy and golden, which is just the best way to have it.
The Special Sauce
What really makes this sandwich stand out is the roasted red pepper walnut sauce. It’s a mix of sweet peppers, a little garlic, some nuts, and a few more things blended until smooth. It’s not your everyday sauce, and it makes the sandwich really special.
Making the Sandwich
Here’s a quick run-through of how to make it:
- Prep the Eggplant: Slice it up, salt it to draw out the bitter taste, rinse it, and pat it dry. This step helps make the eggplant taste even better.
- Bread the Eggplant: Dip the slices in flour, then soy milk, and finally breadcrumbs. This makes the eggplant crispy when you fry it.
- Fry the Eggplant: Heat some oil in a pan and cook the eggplant until it’s golden brown on both sides. Then let it drain on paper towels to get rid of extra oil.
- Caramelize Onions: While the eggplant’s going, cook some sliced onions in a bit of olive oil until they’re sweet and golden. This adds a nice flavor to the sandwich.
- Blend the Sauce: Put the roasted red peppers, garlic, basil, sun-dried tomatoes, walnuts, olive oil, and a bit of cheese in a blender. Mix it all up until it’s smooth.
- Assemble the Sandwich: Get some good bread and spread the sauce on both sides. Layer on the eggplant, some of the caramelized onions, a bit more cheese, and if you like, some greens like spinach or arugula.
- Enjoy: Put the sandwich together, cut it in half if you want, and enjoy!
Why You’ll Love It
This sandwich is great for a bunch of reasons. It’s hearty, so you won’t be hungry an hour later. It’s got a bunch of different flavors and textures going on, from the crispy eggplant to the smooth, flavorful sauce. Plus, it’s a nice change from the usual sandwiches, making lunchtime something to really look forward to.
Eggplant Sandwich with Roasted Red Pepper Pesto
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.
That’s a damn good sandwich