Open-Faced Eggplant and Tomato Sandwiches
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Open-faced sandwiches topped with fried or baked eggplant slices, fresh tomato, and garlicky mayonnaise. Tender and meaty eggplant substitutes for meat in these satisfying vegetarian sandwiches.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium eggplant (cut into 1/2" slices)
- 1 tsp sea salt
- Pepper
- 1/2 cup all-purpose flour for dredging
- 2 eggs for egg wash
- Oil for sautéing (I used grape seed oil)
- 2 Chiabatta rolls or Torta sandwich rolls (one half for each sandwich)
- 4 Tbsp mayonnaise
- 1 garlic clove
- 1 large tomato (sliced)
- Here are some options for ya!
- Carrot Salad (a generous pinch)
- Fresh cilantro leaves
- Fresh basil leaves
- Chopped fresh green onion
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 387mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 389mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 387MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.