Introducing our Crispy Eggplant Sandwich – a lunch option that combines the crunch of perfectly panko-breaded eggplant slices with a creamy homemade tofu and roasted red pepper spread, all nestled between slices of your favorite crusty bread.
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The Spread for this Crispy Eggplant Sandwich
The tofu and roasted red pepper spread in this recipe is a true standout. Not only does it enhance the flavor of the sandwich, but it’s also very versatile. When you make it, you’ll have a good amount of this creamy, spread left over. Which is really the best part, in my opinion. It can be stored in the fridge for a few days, making it an excellent meal prep option.
But this spread isn’t limited to just sandwiches. It can be used in various meals throughout the week. Use it as a dip for fresh vegetables, spread it on your morning toast for a savory kick, or add it to your power bowls to enhance their flavor and nutrition.
Here’s What You’ll Need:
- 1 block of firm tofu
- 1 red pepper
- 1 head of garlic
- 1/3 cup nutritional yeast
- 1 tsp salt
- Olive oil (for roasting)
Crispy Eggplant
The secret behind the mouthwatering crispiness of our eggplant slices lies in the power of panko breadcrumbs. These Japanese-style breadcrumbs give the best crunchy coating for the eggplant that is just irresistible. Instead of seasoning the eggplants, we season the eggs generously before dipping the slices. And here’s a pro tip for the leftovers (if you have any): once they’ve cooled down, store them in an airtight container in the fridge. When you’re ready to eat again, just a quick reheating in the air fryer or oven will get them crispy again.
What You’ll Need for this Sandwich:
- Hard crust bread (such as baguette, Sourdough or ciabatta)
- 5 Japanese eggplants (small), or 1 regular eggplant, sliced into 1/4-inch thick pieces
- 2 eggs
- 1 tsp salt (for egg mixture)
- 1 tbsp dried parsley
- Chili flakes (to taste)
- Panko crumbs
- Olive oil (for spraying)
- Red onions, thinly sliced
- Micro greens
Crispy Eggplant Sandwich
Course: MainCuisine: AmericanDifficulty: Easy4
servings15
minutes40
minutes400
kcalIngredients
- Spread:
1 block of firm tofu
1 red pepper
1 head of garlic
1/3 cup nutritional yeast
1 tsp salt
- Sandwich:
Hard crust bread (such as baguette or ciabatta) for 4 sandwiches
5 Japanese eggplants (small), or 1 regular eggplant, sliced into 1/4-inch thick pieces
2 eggs
1 tsp salt (for egg mixture)
1 tbsp dried parsley
Chili flakes (to taste)
2 cups Panko crumbs
Olive oil (for spraying)
Red onions, thinly sliced
Micro greens
Lettuce- Dressing:
2 tsp Dijon mustard
2 tbsp olive oil
2 tbsp balsamic vinegar
1/4 tsp salt
Directions
- Prepare the Spread:
- Preheat your oven to 410°F (210°C).
In a food processor, combine the roasted red pepper, firm tofu, nutritional yeast, salt, and squeeze the roasted garlic out of the peel right into the food processor.
Process the mixture until it becomes smooth and well combined. - Cut the red pepper into 4 large pieces and place them in a lined baking dish.
- For the garlic, cut the top part of the head off, then wrap the bottom part in aluminum foil. Drizzle with olive oil, wrap it up, and place it on the same baking sheet as the red pepper.
- Roast the red pepper and garlic in the preheated oven for 40 minutes or until they’re tender.
- Allow the roasted red pepper to cool down, then peel off the skin.
- In a food processor, combine the roasted red pepper, firm tofu, nutritional yeast, salt, and squeeze the roasted garlic out of the peel right into the food processor.
- Prepare the Eggplants:
- Slice the Japanese eggplants (small) or regular eggplants into 1/4-inch thick pieces. If using larger eggplants, slice them into round pieces of the same thickness.
- In one bowl, crack 2 eggs, add 1 tsp of salt, 1 tbsp dried parsley, and chili flakes to taste. Mix the ingredients well.
- In another bowl, place the panko crumbs.
- Dip each slice of eggplant into the egg mixture, ensuring they are well-coated, and then coat them with the panko crumbs.
- Arrange the coated eggplant slices on a baking sheet lined with parchment paper and lightly spray them with olive oil.
- Bake the eggplant slices in the preheated oven for 30 minutes. There’s no need to flip them during baking.
- Prepare the Dressing:
- In a small bowl, whisk together 2 tsp Dijon mustard, 2 tbsp olive oil, 2 tbsp balsamic vinegar, and 1/4 tsp salt until well combined.
- Assemble the Sandwich:
- Toast your choice of hard crust bread, whether it’s sourdough, ciabatta, or baguette.
- Spread a generous amount of the tofu and roasted red pepper spread on one side of the toasted bread.
- Place a layer of the crispy eggplant slices over the spread.
- Drizzle 1/2-1 tablespoon of the dressing.
- Add thinly sliced red onions and microgreens.
Notes
- Nutritional information will vary depending on your choice of bread and other ingredients.
Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.
Nutrition Facts
4 servings per container
- Amount Per ServingCalories400
- % Daily Value *
- Total Fat
12g
19%
- Total Carbohydrate
40g
14%
- Dietary Fiber 7g 29%
- Protein 12g 24%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.