The roasted red pepper spread on this sandwich really packs a ton of flavor with minimal work and baking the eggplant makes this sandwich a bit healthier than the normal crispy eggplant sandwich. It makes for a great summer sandwich. —renee
Seasoned Whole Wheat Bread crumbds
1 2 ounces
Jar Marinated Roasted Peppers
Cloves of Garlic
1 1/2 cups
Mixed Baby Greens
Olive Oil Spray
Slices of a Hearty Multi Grain Bread
Salt and Pepper
In This Recipe
Preheat oven to 425 degrees
Whisk egg in a small bowl with 1/4tsp salt and 1/8tsp ground pepper. Combine bread crumbs and panko with 1/4tsp salt and 1/8tsp ground pepper in a swallow dish. Peel eggplant and slice into 1/2" slices, you want 8 slices. Dip each slice of eggplant in egg, allowing excess to drip off and then coat both sides with bread crumb/panko mixture. Once all eggplant slices are coated place on a baking sheet and spray both sides of the eggplant with olive oil cooking spray. Bake for 8-10 minutes on both sides or until crispy and brown.
Drain jar of roasted peppers. Add drained roasted peppers, basil leaves, peeled garlic cloves, 1/4tsp salt and 1/8tsp ground pepper to a blender or food processor and process until smooth.
Toast bread slices until crispy and brown.
To assemble sandwiches spread about 1TBSP of the roasted pepper mixture on both the top and bottom slice of bread. Add 2 slices of the eggplant to the bottom slice of bread and top with slices of tomato and baby lettuce and finally the top slice of bread. Repeat until all sandwiches are made.