This open-faced eggplant Parmesan sandwich works as both a light dinner or an easy vegetarian appetizer. It packs all the flavors of classic eggplant parmesan with less fuss â no breading or frying required! Just bake the eggplant in the oven then layer it on toasted bread with melty cheese, pesto, and tomato sauce. Eggplant is a Mediterranean diet superstar because when cooked correctly it becomes sweet and silky. Itâs the perfect vehicle for soaking up bold, fresh flavors like the pasta sauce, cheeses and pesto in this open-faced eggplant sandwich recipe. Consider this my healthier take on a classic. Table of ContentsWhat You Need to Make an Eggplant Parmesan SandwichThis Eggplant Parmesan Sandwich comes together quickly with a handful of easy to source ingredients. Pesto and spaghetti sauce are a beautiful match and an easy way to get that nostalgic flavor with less time. Go the extra mile and make them from scratch or if youâre in a hurry, pick-up ready-made versions at the store.
How to Make an Eggplant Parmesan SandwichEasy was my goal when I created this open-faced sandwich recipe: easy to make and easy to eat. That means no more breading and frying and no more forks and knives. Simply build the sandwich open-faced like a bruschetta, bake in the oven, slice, and serve.
What to Serve with Eggplant Parmesan SandwichThis Eggplant Parmesan sandwich works well for dinner alongside a bright and crunchy salad, like this Lemon Parmesan Lettuce Salad thatâs on the table in 5 minutes. Try These Excellent Eggplant RecipesBrowse all Mediterranean recipes. The Mediterranean Dish CookbookThe Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. Enjoy food from throughout the Mediterranean, using easy-to-find ingredients and easy-to-follow recipes. Eggplant Parmesan Sandwich
With eggplant baked in the oven until caramelized and layered with melty cheese, pesto, and marinara sauce, this open-faced vegetarian sandwich packs all of the flavors of Eggplant Parmesan with half of the time and effort. Serve for dinner with a side salad, or as a party appetizer.
Course Appetizer, Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 566.3kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 566.3kcal | Carbohydrates: 53.9g | Protein: 23.8g | Fat: 29.2g | Saturated Fat: 10.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.7g | Cholesterol: 47.9mg | Sodium: 1586.2mg | Potassium: 643.4mg | Fiber: 7.3g | Sugar: 10.1g | Vitamin A: 1613.5IU | Vitamin C: 9.1mg | Calcium: 404mg | Iron: 1.6mg
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ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
April 2023
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