Oven-Crisp Pesto Eggplant Parmesan Sandwich Recipe | Yummly

Oven-Crisp Pesto Eggplant Parmesan Sandwich

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  • 1/2 eggplant
  • 1 red pepper (julienned)
  • 4 whole tomato slices
  • 1 French bread baguette (crusty)
  • 2 cups mozzarella cheese (vegan)
  • 1 cup fresh spinach
  • olive oil
  • 1 cup raw cashews
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic (chopped)
  • 1/2 cup fresh basil
  • water (for consistency)
  • salt (to taste)
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    1. Preheat oven broiler (500 degrees F). Slice eggplant lengthwise, so as to get ¼-inch thick “sheets.” Slice sheets into about 2-3-inch wide strips. Brush both sides of eggplant strips with a little olive oil and place on a baking sheet. On a separate baking sheet, toss tomato slices and red pepper slices with a little olive oil and then arrange so they’re not touching on the sheet. Put both baking sheets in the oven and roast vegetables under broiler for about 10 minutes; veggies should be tender but be careful you don’t burn the eggplant.
    2. Meanwhile, combine all pesto spread ingredients except water and salt in a blender or food processor. Blend until you get a chunky texture, then add a bit of water at a time until you have a smooth puree (should be spreadable but not runny). Add salt to taste; blend again.
    3. Remove veggies from oven; set aside. Slice baguette down the middle lengthwise and then cut halves in half. Arrange on a baking sheet to assemble sandwiches. On the bottom half of each sandwich, spread a thin layer of the pesto spread, followed by a sprinkling of mozzarella. Add the following layers: eggplant strips, cheese, 2 tomato slices and peppers, cheese, spinach, cheese. Brush the top half of each baguette slice with a little olive oil and set next to the bottom half on the baking sheet.
    4. Put sandwiches in oven under the broiler for about 10 minutes, or until bread is crispy and cheese is melty. Remove from oven; spread a thick layer of pesto sauce on the top half of each baguette and place on top of bottom half. Cut in half to serve. Enjoy!
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    NutritionView More

    Sodium80% DV1930mg
    Fat148% DV96g
    Protein110% DV56g
    Carbs36% DV108g
    Fiber44% DV11g
    Calories1490Calories from Fat860
    Total Fat96g148%
    Saturated Fat26g130%
    Trans Fat
    Calories from Fat860
    Total Carbohydrate108g36%
    Dietary Fiber11g44%
    Vitamin A90%
    Vitamin C140%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.