Eggplant Sammie
A sandwich with breaded eggplant, roasted tomatoes, herbed ricotta, and balsamic glaze. I'm taking no further questions.
Ingredients
Eggplant
- 1 eggplant
- 2 eggs
- ½ cup seasoned breadcrumbs preferably Italian seasoned!
- canola oil for cooking
Herbed Ricotta
- 1 cup ricotta cheese
- 1 garlic clove minced
- ¼ t basil
- ¼ t parsley
- ¼ t pepper
- ¼ t oregano
- ⅛ t salt
Tomatoes
- 1-2 tomatoes sliced
- 1-2 T olive oil
- salt and pepper
Other
- bread
- balsamic glaze you can make your own but store bought is fine!
- spinach or arugula optional
Instructions
Eggplant
- Peel the skin off of the eggplant.
- Slice them into circles.
- In one bowl, crack the eggs and whisk them. In another bowl, add the bread crumbs.
- Bread the eggplant circles by dipping them into the eggs and then into the bread crumbs.
- Heat the canola oil in a pan over low/medium heat. Add the eggplant and cook for 2-3 minutes on each side or until golden brown.
- Set them aside on a plate lined with paper towel.
Herbed Ricotta
- Add all of the herbed ricotta ingredients to a bowl and combine.
Roasted Tomatoes
- Preheat the oven to 400° F.
- Line a baking sheet with the sliced tomatoes. I don't line my baking sheet with anything like parchment paper, a Silpat, etc. but you're more than welcome to!
- Drizzle the tomatoes with the olive oil and season them with salt and pepper.
- Bake them for 5-10 minutes or until they're a little golden and roasted. This will depend on how thin you cut them!
Assembly
- You can toast your bread beforehand if you'd like! I prefer it non-toasted but that's my bad opinion.
- Spread a layer of the herbed ricotta on the bottom slice of bread.
- Layer the eggplant and roasted tomatoes on top.
- Drizzle with balsamic glaze.
- Mangia!