Crispy Eggplant Sandwiches with Tomato-Tarragon Relish
Crispy eggplant sandwiches with tomato relish and tarragon mayonnaise. A hearty hand-held that is every bit as satisfying as its meat-based counterparts.
Servings: 5 sandwiches
Equipment
- Large rimmed baking tray
- Large skillet
Ingredients
- Cooking spray
- 3/4 cup breadcrumbs
- 3 Tbsp. grated Parmesan cheese
- 1 tsp. kosher salt, divided
- 1/2 tsp. black pepper, divided
- 1 large egg whisked
- 2 small globe eggplants trimmed and cut lengthwise into 1/2-inch planks
- 1 Tbsp. olive oil
- 1/3 cup finely chopped shallots
- 1 Tbsp. minced garlic cloves
- 2 cups diced fresh tomatoes
- 3 Tbsp. apple cider vinegar
- 1 tsp. lower-sodium soy sauce
- 1 tsp. granulated sugar
- 3 tsp. finely chopped fresh tarragon, divided
- 1/3 cup mayonnaise
- 1 tsp. fresh lemon juice
- 1 loaf ciabatta or French baguette
- 1 (8-oz.) ball fresh mozzarella cheese, thinly sliced
- 2 packed cups arugula
Instructions
- Preheat oven to 375°F. Place an oven-safe rack over a large rimmed baking sheet covered with foil. Lightly spray rack with cooking spray.
- Season sliced eggplant evenly with 1/2 tsp. salt and 1/4 tsp. black pepper. Combine breadcrumbs and Parmesan in a wide-rimmed bowl. Place egg and 1 Tbsp. water in a separate bowl; whisk to combine.
- Dunk each slice of eggplant in egg mixture followed by breadcrumb mixture, pressing to adhere. Place eggplant slices on prepared baking rack. Lightly coat eggplant slices with cooking spray. Bake at 375°F for 30 to 35 minutes, rotating pan once halfway through.
- Heat olive oil in a large skillet over medium. Add shallots and garlic; cook 2 minutes, stirring occasionally, until softened. Add tomatoes, vinegar, soy sauce, sugar, and remaining 1/2 tsp. salt and 1/4 tsp. black pepper. Simmer over medium heat until mixture reduces and thickens, about 8 to 10 minutes. Remove from heat and stir in 1 tsp. of the tarragon.
- Combine mayonnaise, lemon juice, and remaining 2 tsp. tarragon in a small bowl; mix to combine.
- Slice loaf of bread (or baguette) in half, lengthwise. Arrange mozzarella slices on one half, and pop bread under the broiler for 2 minutes, until the cheese is melted and bread is golden.Arrange eggplant slices over the melted cheese, followed by the tomato relish.On the other half of bread, evenly spread tarragon mayonnaise and top with fresh arugula. Combine top half with bottom half of sandwich and slice into five.
Notes
- Make-Ahead: The tomato relish and tarragon mayo can be made 1 to 2 days in advance. Store separately in the refrigerator.
- Store: While these sandwiches are best enjoyed fresh, you can wrap leftovers in foil and refrigerate for 24 hours.
- Reheat: Place sandwiches on a baking sheet and reheat in a 300ºF oven until warm. Alternatively, enjoy sandwiches closer to room temperature.
Nutrition
Serving: 1sandwich | Calories: 490kcal | Carbohydrates: 52g | Protein: 18g | Fat: 25g | Saturated Fat: 6g | Sodium: 1080mg | Fiber: 6g | Sugar: 7g