The eggplant sandwiches are an easy, super quick, and delicious recipe (even fit), a delightful vegetable sandwich that you can fill as you like. After trying them in all versions, zucchini, potatoes, and pumpkin, I couldn’t resist making them with eggplants, which I adore. Simple and delicious, these eggplant sandwiches will literally be gobbled up. I filled them with spreadable cheese, tomato, Prague cooked ham, and arugula, but you can put whatever you want inside; they are gluten-free and truly irresistible. 😀
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 Pieces
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Fall
Ingredients
- 7 oz scamorza cheese
- 5 oz fresh spreadable cheese
- 3.5 oz cooked ham
- 2 tomatoes
- 1 eggplant
- to taste salt
- to taste arugula
- to taste extra virgin olive oil
Steps
The eggplant sandwiches are very simple and quick to prepare. First, clean the eggplant and cut it into very thin slices, about 1/8 inch thick (I don’t recommend using a mandoline as they’d be too thin, but if you have one that can be adjusted, set it to this thickness).
Place the eggplant slices on a baking tray lined with parchment paper, overlapping them slightly, and form two rectangles. Brush the vegetables with a little extra virgin olive oil, sprinkle with salt, and add the grated scamorza cheese using a coarse grater.
Bake the eggplant sandwiches in a preheated oven at 400°F for about 20 minutes, until golden brown.
Once cooked, flip the eggplant sandwiches and fill them as desired. I used a layer of spreadable cheese, cooked ham, arugula, and sliced tomato, then closed them as if they were sandwiches.
Tips:
Tips:
The eggplant sandwiches can be stored in the fridge for a couple of days. You can fill them with any ingredients you like. Instead of scamorza, you can use a well-drained mozzarella. I didn’t peel the eggplants, but if you prefer, feel free to do so.
Other vegetable sandwich recipes HERE
