Join our community of Solution Seekers!

Matt Romero’s Eggplant “Sandwiches”

Matt Romero's Eggplant Sandwiches
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

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.
By July, 2010

Nutritional Information

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

Quick Tip

a plate of salt with a spoon
Kosher salt enhances the flavor of foods rather than making them salty.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.