Unbreaded

Weekend Recipe: Baked Eggplant & Roasted Red Pepper Sandwich

Weekend Recipe posts are intended to give you a delicious sandwich you can try on a lazy Saturday or Sunday afternoon.

This low-fat vegetarian sandwich gives a satisfying crunch and bright freshness that pleases the mouth as well as the heart. The baked, breaded eggplant is crisp and satisfying. The sandwich is flavored with creamy hummus, verdant basil and spinach, and gentle kick of hot sauce, served on a soft fresh hoagie roll.

Ingredients

-1 Eggplant
-1/2 cup roasted red pepper
-1/2 cup baby spinach or arugula
-1/4 cup fresh basil
-2 cups seasoned bread crumbs
-2 eggs
-2 cups all purpose flour
-1/4 cup hummus
-dash hot sauce

Directions

With a sharp knife or mandoline, slice eggplant lengthwise into thin strips, approx 1/4″ wide. Set up a breading station of 3 plates: flour, then beaten eggs, then bread crumbs. Move the eggplant slices along the assembly line: a light dredge in flour, then a wipe with egg, then a coating of bread crumbs. Arrange breaded eggplant slices in a single layer on 1-2 baking sheets with some non-stick spray. Bake at 325 for 10-12 mins on each side, till golden-brown and crisp, but not burned.

Hollow out the center of a fresh hoagie roll. Spread a layer of hummus on the top and bottom, then add a few shakes of hot sauce (note: Sabra hummus and Frank’s Red Hot sauce featured here.) Place baby spinach or arugula along bottom bread, then pile 3-4 slices of eggplant, then a few slices of roasted red pepper. Top with a layer of fresh basil before closing the bread.