vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Baked Eggplant Sandwiches

Baked eggplant sandwiches
Cheese Lings

Cheese Lings

Cheese lings are light brown, crispy fried, bite-size biscuits made of flour, mixed with ...

Bhuna Ghost

Bhuna Ghost

Bhuna Gosht is a traditional Indian recipe which is a delicious classic lamb curry flavor...

CAULIFLOWER PAKODA

Cauliflower Pakoda

Gobi pakora (cauliflower pakoras) are tasty, crunchy, golden brown Indian tea time snack ...

OATS UTHAPPAM - HORLICKS OATS

Oats Uthappam - Horlicks Oats

This is a south Indian tiffin recipe served for breakfast and it is easy, healthy and ins...

Ghee Mutton Roast

Ghee Mutton Roast

Mutton Ghee Roast, the Mangalorean delicacy cooked with lamb meat spiced with masala grou...

SPICY RAW PLANTAIN FRITTERS

Spicy Raw Plantain Fritters

This is a delicious snack recipe, plantain are rich in fiber which can lower your choles...

Baked Eggplant Sandwiches Recipe, How To Make Baked Eggplant Sandwiches Recipe

This was my favorite sandwich of all time. Learn the recipe of Baked eggplant sandwiches by vahchef.

These breaded and baked eggplant sandwiches are the perfect make-ahead appetizer for your next get together.

About Recipe

How to make Baked eggplant sandwiches

(89 ratings)
0 reviews so far
Prep time
10 mins		 Cook time
30 mins		 Total time
40 mins
Baked eggplant sandwiches
Author : Vahchef
Main Ingredient : Brinjal Eggplant
 Servings : 0 persons
Published date : November 09, 2016


Ingredients used in Baked eggplant sandwiches
• Eggplant (chopped) - 1 number.
• Pizza sauce - 6 tablespoons.
• Mozzarella cheese - 6 small.
• Egg - 2 numbers.
• Dry bread crumbs - half cup.
• Fresh parsley (chopped) - 1/4 cup.
• Milk - 1/4 cup.
• Vegetable oil - 4 tablespoons.
Method:
  • Spoon about 1 tablespoon pizza sauce onto each of 6 eggplant slices.
  • Top each with 1 slice cheese and with remaining eggplant slices. Add beaten egg and milk. mix properly.
  • Beat eggs and milk.
  • Mix bread crumbs and parsley in shallow dish.
  • Dip each sandwich into egg mixture then into crumb mixture turning to coat both sides. Press crumb mixture into and around edges to coat entire sandwich.
  • Place sandwiches in pan. Drizzle with remaining oil. Cover pan with aluminum foil. Bake 20 minutes.
  • Remove foil and turn sandwiches. Bake 15 to 20 minutes longer or until sandwiches are golden brown and eggplant is tender.

Serve hot with tomato ketchup.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter