Crispy eggplant and mushroom sandwiches
Votes: 2
Time: 40 min.
Complexity: easily
Quantity: 4 sandwiches
Complexity: easily
Quantity: 4 sandwiches
The sandwich remains popular thanks to the endless possibilities for experimenting with its filling. It's often topped with a layer of meat. However, if you make it with mushrooms and eggplant, the result is just as delicious as meat-based versions. An interesting twist to this recipe is the portobello mushroom. Portobellos are very large and aromatic mushrooms, and while this isn't the only way to cook them, it's believed that their flavor is best revealed when fried or grilled.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 large eggs, beaten, at room temperature
- 2 cups panko breadcrumbs
- 1/2 medium eggplant, cut into 4 1cm slices.
- 4 portobello mushrooms (cap diameter about 10 cm), peeled, stems removed
- 2 tablespoons olive oil, for drizzling, optional
- 4 slices (1.5-2 cm thick) village wheat bread, grilled or toasted
- 3/4 cup tomato sauce with basil
- 200-250 gr. grated Gruyère cheese
- 2 cups arugula leaves
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Recipes with similar ingredients: white bread, eggplants, portobello mushrooms, panko breadcrumbs, tomato sauce, Gruyere cheese, arugula
Cooking the dish according to the recipe:
- Set the oven rack to the middle position. Preheat the oven to 230°C (430°F). Spray two baking sheets with cooking spray and vegetable oil or line them with silicone baking mats.
- In a medium bowl, combine flour, salt, and pepper. Place lightly beaten eggs in another medium bowl. In a separate bowl, pour panko breadcrumbs (about 1/3 of the bowl). Dredge the eggplant slices and mushrooms in flour.
- Working in batches, dip the eggplant slices and mushrooms first in the egg, then coat them in the breadcrumbs. Place them in a single layer on the prepared baking sheet. Drizzle with olive oil (optional) and bake until golden brown and crispy, about 20 minutes.
- To lay out the sandwichesSpread each slice of bread with 2 tablespoons of tomato sauce. Place the mushrooms on top of the sauce. Sprinkle 1/4 cup of cheese and 1/2 cup of arugula on each sandwich. Top with eggplant slices and spread more tomato sauce (1 tablespoon per sandwich). Serve.
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