This Open-Faced Eggplant and Tomato Sandwiches Recipe is a delightful celebration of fresh, vibrant flavors layered perfectly on toasted bread. The tender, lightly crisped eggplant slices paired with juicy tomato and a hint of garlic mayonnaise create a satisfying and colorful meal that feels both rustic and special. Whether it’s a quick lunch or a refreshing dinner, this recipe showcases how simple ingredients can come together to make something truly memorable.
Ingredients You’ll Need
Gathering these straightforward yet flavorful ingredients will ensure your Open-Faced Eggplant and Tomato Sandwiches Recipe shines. Each item plays a vital role, whether it’s the creamy mayo adding richness, the eggplant bringing a meaty texture, or the fresh herbs providing bursts of color and aroma.
- 1 medium eggplant: Choose a firm one for perfect slicing and cooking into tender rounds.
- 1 tsp sea salt: Helps draw out moisture from the eggplant and brings out natural sweetness.
- Pepper: Freshly ground adds a mild heat and depth to the dish.
- 1/2 cup all-purpose flour: For dredging the eggplant, creating a light crust when sautéed.
- 2 eggs: Whisked into an egg wash to help the flour stick to the eggplant slices.
- Oil for sautéing: I love using grape seed oil here because of its neutral flavor and high smoke point.
- 2 Chiabatta or Torta rolls: These hearty breads provide the perfect sturdy base for the open-faced sandwiches.
- 4 Tbsp mayonnaise: Combined with garlic for a creamy, flavorful spread.
- 1 garlic clove: Minced finely for that punch of savory goodness.
- 1 large tomato: Ripe and juicy slices add freshness and a beautiful pop of red.
- Optional fresh herbs: Such as cilantro, basil, or chopped green onions, for brightness and garnish.
- Optional carrot salad: A crunchy, tangy side for extra color and texture on your plate.
How to Make Open-Faced Eggplant and Tomato Sandwiches Recipe
Step 1: Prepare the Eggplant
Start by slicing your medium eggplant into 1/2 inch thick rounds. Sprinkle both sides generously with sea salt and let them rest for about 10 minutes. This step is crucial because it pulls out excess moisture and any bitterness, making your eggplant perfect for cooking. After resting, pat the slices dry with paper towels to remove the salt and moisture.
Step 2: Dredge and Sauté
Set up a classic dredging station with flour on one plate and whisked eggs on another. Dip each eggplant slice first into the flour, coating evenly, then into the egg wash. Heat your oil in a skillet over medium heat, and gently sauté the eggplant slices until they are golden brown and tender on both sides, about 3-4 minutes per side. This method creates a delightful crispy exterior while keeping the inside soft and creamy.
Step 3: Toast the Bread and Prepare the Spread
While the eggplant cooks, slice your bread rolls in half and toast them until they’re slightly crisp but still soft enough to bite through easily. Meanwhile, finely mince the garlic clove and mix it into the mayonnaise to form a fragrant spread that will enhance every bite.
Step 4: Assemble the Open-Faced Sandwiches
Spread a generous layer of the garlic mayonnaise on each toasted bread half. Arrange the sautéed eggplant slices evenly on top, followed by fresh tomato slices. Add a sprinkle of freshly ground pepper and any of your favorite fresh herbs like basil or cilantro to brighten the flavors and add a touch of green vibrancy.
How to Serve Open-Faced Eggplant and Tomato Sandwiches Recipe
Garnishes
Adding garnishes can take your sandwiches from simple to spectacular. Fresh basil leaves give a sweet, aromatic note, while chopped green onions add a mild sharpness. A dash of flaky sea salt or a handheld grind of fresh black pepper right before serving also helps the flavors shine.
Side Dishes
Serve your open-faced sandwiches alongside a crisp carrot salad for a refreshing crunch, or keep it light with a simple green salad tossed in a lemon vinaigrette. These sides complement the rich eggplant beautifully and create a balanced, satisfying meal.
Creative Ways to Present
For a fun twist, slice the sandwiches into smaller, finger-friendly pieces to serve as appetizers at your next gathering. Alternatively, serve them on a wooden board with an assortment of fresh herbs and lemon wedges on the side to encourage your guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the eggplant slices and tomatoes separately from the bread in airtight containers in the refrigerator. This keeps the bread from becoming soggy and maintains the textures for reheating later.
Freezing
This Open-Faced Eggplant and Tomato Sandwiches Recipe doesn’t freeze well because the bread will lose its texture and the tomatoes release water. It’s best to prepare fresh when you want to enjoy this sandwich at its best.
Reheating
Reheat the sautéed eggplant gently in a skillet over low heat to revive its crispy edges without drying it out. Toast the bread again if needed and assemble fresh with the tomato and garlic mayo right before serving for maximum freshness.
FAQs
Can I use other types of bread for this sandwich?
Absolutely! While Chiabatta or Torta rolls are ideal for their texture and sturdiness, you can use any bread that holds up well to toppings, such as sourdough or a rustic baguette.
Is it necessary to salt the eggplant beforehand?
Salting the eggplant is highly recommended because it helps remove bitterness and excess moisture, resulting in a better flavor and texture after cooking.
Can I make this sandwich vegan?
Yes! Replace the mayonnaise with a vegan alternative or avocado mash, and substitute the egg wash with a plant-based milk or a mixture of water and flour for dredging.
How do I keep the bread from getting soggy?
To avoid sogginess, toast the bread well and spread the garlic mayo immediately before serving. Also, keep wet ingredients like tomatoes separate until assembly.
What herbs complement this sandwich best?
Basil provides a sweet and peppery note, while cilantro adds a fresh, slightly citrusy touch. Green onions contribute a mild pungency that cuts through the richness nicely.
Final Thoughts
If you’re craving something simple yet bursting with flavor, this Open-Faced Eggplant and Tomato Sandwiches Recipe is a fantastic choice to try. It’s a wonderful way to enjoy fresh vegetables in a deliciously satisfying format that feels both casual and special. I hope this recipe becomes one of your favorites to whip up when you want something tasty and heartwarming!
Print
Open-Faced Eggplant and Tomato Sandwiches Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Open-Faced Eggplant and Tomato Sandwiches are a delicious vegetarian option perfect for a light lunch or dinner. Featuring sautéed eggplant slices layered on toasted ciabatta or torta rolls, topped with fresh tomato slices and a garlicky mayonnaise spread, this dish offers a wonderful balance of savory and fresh flavors with herbaceous accents from optional toppings like cilantro, basil, or green onions.
Ingredients
Eggplant and Sauté
- 1 medium eggplant (cut into 1/2″ slices)
- 1 tsp sea salt
- Pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 eggs (for egg wash)
- Oil for sautéing (such as grapeseed oil)
Bread and Toppings
- 2 ciabatta rolls or torta sandwich rolls (one half per sandwich)
- 4 Tbsp mayonnaise
- 1 garlic clove
- 1 large tomato (sliced)
Optional Garnishes
- Carrot salad (a generous pinch)
- Fresh cilantro leaves
- Fresh basil leaves
- Chopped fresh green onion
Instructions
- Prepare the Eggplant: Slice the medium eggplant into 1/2-inch thick rounds. Sprinkle the slices evenly with sea salt and let them sit for about 10 minutes to draw out excess moisture. Pat dry with a paper towel to remove the released liquid.
- Dredge and Egg Wash: Set up a dredging station with the all-purpose flour in one bowl and beaten eggs in another. Lightly season the eggplant slices with pepper. Dip each slice first into the flour, then into the egg wash, ensuring they are evenly coated and ready for sautéing.
- Sauté the Eggplant Slices: Heat grapeseed oil in a skillet over medium heat. Once hot, place the coated eggplant slices in the pan and sauté until golden brown and tender on both sides, about 3-4 minutes per side. Remove and drain on paper towels if needed.
- Prepare the Garlic Mayonnaise: Mince the garlic clove finely or crush it to release flavor. Mix the garlic with the 4 tablespoons of mayonnaise to create a fragrant spread.
- Assemble the Sandwiches: Slice the ciabatta or torta rolls in half and toast them lightly if desired. Spread the garlic mayonnaise generously on each bread half. Layer with sautéed eggplant slices, followed by fresh tomato slices.
- Add Optional Garnishes: For extra flavor and texture, add a pinch of carrot salad, fresh cilantro leaves, basil leaves, or chopped green onion on top of the tomato slices according to your preference.
- Serve: Serve the sandwiches open-faced immediately while the eggplant is still warm, perfect for a satisfying and fresh meal.
Notes
- You can substitute grapeseed oil with olive oil or vegetable oil for sautéing.
- To reduce oil absorption by eggplant, salting and patting them dry is essential before cooking.
- If you prefer vegan, substitute mayonnaise with a plant-based alternative.
- Adding fresh herbs enhances flavor, but they are optional based on availability and taste preferences.
- For a gluten-free version, substitute the bread with gluten-free rolls or bread slices.
