Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Free Offer
30 Minute Recipes: 21 Quick & Easy Meals - Free eCookbook

The 30 minute recipes in this FREE eCookbook will save the day when you're pressed for time and need to make a delicious meal in a snap.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Eggplant Sandwiches


  • 2 (1 Lb.) eggplants, trimmed & cut into 1/4" slices
  • 1 tablespoon kosher salt
  • 1 tablespoon olive oil
  • 2 Small garlic cloves, slightly flattened
  • 2 cans plum tomatoes (35 oz. ea.)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup basil leaves, finely julienned
  • 2 1/2 cups olive oil
  • 1 cup basil leaves, chopped
  • 1/2 cup roasted red peppers, drained & chopped
  • 10 anchovies, rinsed, dried & minced
  • 2 tablespoons capers, drained & chopped
  • 1/2 teaspoon black pepper
  • 8 oz.s mozzarella cheese, thinly sliced
  • 1/2 cup flour
  • 3 large eggs, lightly beaten
  • 3 cups Italian bread crumb, soft
  • 1/4 cup Parmesan cheese


Sprinkle the eggplant with the coarse salt. Place the slices in a colander set over a bowl or in the sink and let the eggplant drain for 1 hr. In a large skillet over med. heat, combine the 1 T. olive oil & garlic and cook til the garlic is very aromatic but not browned. Stir in the tomatoes, 1/4 t. of pepper, & 1/4 t. salt. Reduce heat to med. low & cook about 20 min. til liquid is reduced and the mixture is thickened. Remove the skillet from heat and let sauce cool to room temp. Remove & discard the garlic. Just before serving, reheat the sauce and stir in the julienned basil leaves. Preheat the oven to 375. Pat eggplant slices dry. Brush both sides of each slice with some olive oil. Place the eggplant slices in a single layer on 2 large baking sheets. Bake about 18 min. or til the slices are tender. Let the eggplant slices cool. In a small bowl, combine the chopped basil leaves, red peppers, anchovies, capers, and 1/2 t. black pepper. Stir until well mixed. Spoon some of the filling onto half of the eggplant slices and top with cheese, trimming cheese to fit. Place a plain eggplant slice on top of each filled slice, trying to keep the slices the same size. Press slices together firmly to set the sandwich. Place the flour in 1 pie plate and the eggs in another. In a med. bowl, stir together the bread crumbs and Parmesan cheese til well mixed. In a large cast-iron skillet, heat 1/2" olive oil to 375. Preheat the oven to 300. One at a time, dip the eggplant sandwiches in the flour until completely coated, shaking off the excess flour. Then dip sandwiches into the egg, letting excess drain off. Finally, dip sandwiches in bread crumb mixture until completely coated, shaking off the excess crumbs. Fry the sandwiches, a few at a time, in the hot olive oil, about 1 1/2 - 2 min. on each side or until the sandwiches are golden. Add more olive oil as needed. With tongs, transfer the cooded sandwiches to a jelly-roll pan lined with paper towels. Keep the cooked sandwiches warm in the oven while frying the remaining sandwiches. Serve the eggplant sandwiches warm or at room temp. with the Marinara Sauce.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Unbelievable 5-Minute Pievideocam

This Unbelievable 5-Minute Pie could not have a more deserving name. The delicious flavors, smooth texture, and fruity ingredients… Continue reading: "Unbelievable 5-Minute Pievideocam"

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Blog Email RSS

About Us Advertise Contact Us FAQ Do Not Sell My Personal Information Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It