Matt Romero’s Eggplant “Sandwiches”

3.8
(234)
Matt Romero's Eggplant Sandwiches
Photo: Katherine Wolkoff
Hands On Time:
30 mins
Total Time:
30 mins
Yield:
4 serves

Ingredients

  • ½ 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

  • ½ cup canola oil

  • kosher salt

  • 4 leaves romaine lettuce, torn in half

  • 2 medium beefsteak or other tomatoes (about 1 pound), sliced

  • ½ 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.

Nutrition Facts (per serving)

549 Calories
40g Fat
36g Carbs
15g Protein
Nutrition Facts
Calories 549
% Daily Value *
Total Fat 40g 51%
Saturated Fat 9g 45%
Cholesterol 128mg 43%
Sodium 448mg 19%
Total Carbohydrate 36g 13%
Total Sugars 7g
Protein 15g
Calcium 126mg 10%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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