Matt Romero’s Eggplant “Sandwiches”

Matt Romero's Eggplant Sandwiches
Katherine Wolkoff
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1/2
cup
all-purpose flour
2
large eggs, beaten
1
cup
panko bread crumbs
1
medium eggplant (1 to 1 1/2 pounds), cut into eight 1/2-inch-thick rounds
1/2
cup
canola oil
kosher salt
4
leaves romaine lettuce, torn in half
2
medium beefsteak or other tomatoes (about 1 pound), sliced
1/2
cup
fresh basil leaves
4
ounces
fresh goat cheese, crumbled

Directions

  1. Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.
  2. Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel–lined plate. Wipe out the skillet and repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with ½ teaspoon salt.
  3. Layer the eggplant, lettuce, tomatoes, basil, and goat cheese to form 4 "sandwiches," with the eggplant on the top and bottom of each stack.
Matt Romero
July 2010

Nutritional Information

  • Per Serving
  • Calories 549
  • Fat 40 g
  • Sat Fat 9 g
  • Cholesterol 128 mg
  • Sodium 448 mg
  • Protein 15 g
  • Carbohydrate 36 g
  • Sugar 7 g
  • Fiber 7 g
  • Iron 2 mg
  • Calcium 126 mg
What does this mean? See Nutrition 101.