This is totally one of those recipes that I’ve been making for YEARS, but I make it so often that it’s not really even a recipe anymore— if that makes any sense at all. I just get on auto-pilot when there is eggplant in my house, because is there REALLY any better way to cook eggplant that to bread it and bake it (or fry it) and smother it in some rich, creamy tomato sauce??? (sorry ratatouille)
So when it comes time for designing recipes for this lovely space, weekly classics like this one just seem to slip right through my mind. But not today friends!
Typically, eggplant and I have a very love-hate relationship. It needs to be cooked in a very particular way, otherwise it gets a little too gummy and chewy for my liking. Mostly, I like it sliced super thin and mixed with other veggies, like in this ratatouille white bean casserole, but if that’s not the case, then it MUST be breaded and roasted until super tender. Like today’s recipe!
Basically, this dish is a dairy-free and gluten-free way to make eggplant parm. Without the parmesan and bread crumbs, of course. BUT I promise you, you won’t miss them ONE bit! Thanks to our best friend, this roasted tomato basil sauce 🙂
This roasted tomato basil sauce is my go-to recipe anytime I’m making something with red sauce. Like on this pizza or with these “meat” balls. It’s just so darn easy and even more delicious! Best of all, it pairs so beautifully with this crispy almond-flour-crusted eggplant— like really, these two were meant to be. The flavors just meld together into one big stack of creamy, tender veggie deliciousness!
I layered both the crispy eggplant and the roasted tomato sauce on a hearty piece of sourdough, but you can totally eat these babies all by themselves, on your pasta of choice, or any other grain. Trust me, I’ve tried it any and all the ways, so there’s really no way to fail here.
Hope you guys enjoy!
Crispy Baked Eggplant Sandwich with Roasted Tomato Sauce
Gluten Free, Vegan, Vegetarian
- thick cut french bread (or bread of choice)
for the crispy eggplant
- 1 Medium eggplant, sliced into 1/4'' thick circles
- 2 eggs
- 1 1/2 cup almond flour or almond meal
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt and pepper, as desired
for the roasted tomato sauce
- 1 pint grape tomatoes
- 1 tablespoon extra virgin olive oil
- salt and pepper, as desired
- 2 tablespoons fresh basil leaves, chopped
- 2 garlic cloves
|Preheat oven to 400 degrees F. Spread grape tomatoes across a parchment paper lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30-35 minutes, or until juices have released and tomatoes are beginning to turn golden brown on the top. Remove and set aside. |
|While tomatoes are cooking, slice eggplant into 1/4'' thick circles. Break eggs into a small bowl and lightly whisk. In a separate bowl, mix together the almond flour, garlic powder, oregano, basil, and salt and pepper. Dip the eggplant slices into the egg, coating both sides, then into the almond meal mixture, coating both sides. Place on a parchment lined baking sheet and repeat until all the eggplant slices are coated. |
|Bake in the same 400 degree F oven for 15 minutes, then flip over and continue to bake for another 10 minutes. Remove from oven and set aside. |
|Once the roasted tomatoes have cooled a bit, pour into a high speed blender with basil, garlic, and salt and pepper. Puree into a sauce and season with more salt and pepper if desired. |
|Time to plate! Place two thick cut slices of french bread on each plate. Top each piece of bread with 2-3 slices of baked eggplant. Top with a large spoonful of the roasted tomato sauce. Feel free to sprinkle on some parmesan cheese or nutritional yeast if you want some cheesy flavor! |