Eggplant Sandwiches with Roasted Tomatoes
Crispy, comforting and delicious. This sandwich is packs a ton of flavor. Eggplant sandwiches with roasted tomatoes are the perfect summer lunch.
- 16 oz assorted cherry tomatoes
- 4 cloves whole garlic
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp dried thyme
- 1 tsp oregano
- 1+¼ cup neutral oil for frying
- 1 medium eggplant
- ½ cup Italian style breadcrumbs
- ¼ cup flour
- 3 tbsp corn starch
- 2 tbsp water
- 6 ciabatta bread rolls toasted
- Mozzarella slices
- Basil Leaves
- Grated parmigiano-reggiano cheese
- Balsamic glaze
Preheat your oven to 400°
On a sheet pan, add your tomatoes and garlic. Drizzle with olive oil and seasonings. Toss to combine. Roast for 25-30 minutes, until the tomatoes blister and are lightly brown.
Slice the eggplant into thin discs. About ¼ inch thick or thinner. I used a mandoline for my slices.
In a bowl, add breadcrumbs, flour and cornstarch. Whisk to combine. In another bowl, whisk your egg and add water to thin it out a bit.
First, dip your eggplant into the egg mixture and then the dry mixture. Make sure to coat both sides evenly. Dust off the excess.
Add the oil to your saucepan on turn the heat on to medium-low. Heat the oil to about 350°
Fry the eggplant in batches of 3 for about 3 minutes on each side. Lay on a cooling rack to drain off any excess oil. Season the eggplant with salt and pepper as soon as they're out of the oil.
- I prefer a thin slice of eggplant, about 1/4 inch or a bit thinner. This is easier to achieve in you have a mandoline. A thinner eggplant results in a crispier texture.
- The addition of cornstarch in the flour mixture makes for a crunchier coating.
- You can toast the ciabatta rolls in the oven while the tomatoes are roasting away. Be sure to toast the bread, when the tomatoes are almost done so your bread stays warm. You can also use a traditional toaster.
- Balsamic glaze can be found in the oil/vinegar isle section of your grocery store.