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
Scale
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.
