I have to say it...I am in love with this meal! A very creative, healthy, yet hearty meal. With this recipe, you have a sandwich in a way that you have most likely never experienced...No need for bread, just the need for slightly toasted incredible eggplant! You could seriously add anything you want, even meat if you fancy, but this is how I make it and I adore it. Take advantage of Eggplant before it is out of season! NOTE: If you have Japanese eggplant (much smaller) you can make these too. This would serve as a great appetizer or as a plate to share with company. A dish sure to impress, it is also extremely healthy and so d-e-l-i-c-i-o-u-s. Love eggplant? Then check out my Summer Vegetable Stack, Eggplant Dip, Cumin-Roasted Eggplant with Sweet Peppers and Chickpeas, and all my Eggplant Dishes. Enjoy~
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup Panko, look for whole-wheat
- 1 med eggplant (1-1 1/2 lbs), cut into eight 1/2-inch-think rounds, or you can still use a small eggplant
- 1/2 tsp salt
- 1/4 cup canola oil
- 4 lettuce romaine leaves, or spinach is fine
- 2 big tomatoes, heirloom or beefsteak
- 1 red bell pepper, sliced
- 1/2 cup basil
- 4 oz of goat cheese, crumbled
- 1/2 cup hummus (I like roasted garlic for this)
- 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 into the panko crumbs; pressing gently to help them adhere.
- Heat half the oil (2 tbs) 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.
- Top one eggplant round with hummus. Then start to layer the lettuce, tomatoes, red bell pepper, basil, and goat cheese. Then top with another eggplant round. That is it! Repeat to form 4 amazing "sandwiches." A little messy, but who cares. Enjoy~