My husband has been working late recently. A lot. Which means I’ve had a lot of nights to make things he doesn’t like for dinner – like eggplant. Topped with tomatoes. Topped with ricotta. Three things he’s not a fan of – all at the same time.
Just the name of this sandwich made me drool. Warm, crispy eggplant topped with garden-fresh tomatoes and a delicious, roasted-garlic ricotta spread. On a warm roll fresh from the bakery. Mark would have hated it. I loved it immensely.
Crispy Eggplant Sandwiches with Roasted Garlic Ricotta Spread
(adapted from Katie at the Kitchen Door)
1 medium eggplant
2 large eggs, beaten
Salt and pepper, to taste
1/3 c. regular breadcrumbs
1/3 c. panko breadcrumbs
1 T. Italian seasoning
Olive oil spray
1 c. arugula
1 tomato, sliced
5 cloves of garlic, skin left on
1/4 c. freshly grated parmesan cheese
1 c. whole milk ricotta
Preheat the oven to 375F degrees.
Slice the eggplant into 1/2-inch thick slices. Season with slat and pepper. Beat eggs in one shallow bowl. In another shallow bowl, mix together the breadcrumbs and Italian seasoning.
Dredge each eggplant piece in the egg and then the breadcrumbs. Place on a lined baking sheet. Spray the tops with olive oil.
Bake for 15 minutes, then flip them over, spray with olive oil and bake for another 15 minutes.
In a dry skillet over medium heat, place the garlic cloves with the skin still on. Toast, flipping occasionally, until they start to blacken and are fragrant, about 10-15 minutes. Let the cloves cool and then remove the skins and mash. Mix with the ricotta and parmesan.
Slice the rolls in half and top with arugula, eggplant, sliced tomato and ricotta-garlic spread.