triple decker eggplant club sandwhich

Name: Triple Decker Eggplant Club Sandwhich
Prep time: 30 min
Cook time: 20 min
Yield: 2
Ingredients: 1 large eggplant peeled and sliced round(1/4 inch thick slices); 2 cup(s) milk; 2 large eggs whisked; 2 cup(s) bread crumbs, seasoned; 1 jar(s) roasted red peppers; 2 medium ripe tomatoes; 1 small bunch fresh basil; 1 medium boston lettuce leaves; 1 pint(s) mayonnaise; 1 jar(s) pesto(or make your own!); 1 bottle(s) frying oil; ## SPINACH WALNUT PESTO SAUCE; 1 cup(s) romano cheese, grated; 1 cup(s) walnut halves toasted; 1 small bunch fresh basil( leaves only); 1/2 teaspoon(s) salt and pepper; 1/2-3/4 cup(s) olive oil, extra virgin; 2 clove(s) minced garlic; 2-3 cup(s) spinach, fresh (leaves only)

(1 RATING)

25 Pinches

Eddie Szczerba

Ossining, NY

Updated on Dec 20, 2012

Hey! There's no bread on this sandwich !!!

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prep time 30 Min

cook time 20 Min

method ---

yield 2- ???

Ingredients

1 large eggplant peeled and sliced round(1/4 inch thick slices)
2 cups milk
2 large eggs whisked
2 cups bread crumbs, seasoned
1 jar roasted red peppers
2 medium ripe tomatoes
1 small bunch fresh basil
1 medium boston lettuce leaves
1 pint mayonnaise
1 jar pesto(or make your own!)
1 bottle frying oil
SPINACH WALNUT PESTO SAUCE
1 cup romano cheese, grated
1 cup walnut halves toasted
1 small bunch fresh basil( leaves only)
1/2 teaspoon salt and pepper
1/2-3/4 cup olive oil, extra virgin
2 cloves minced garlic
2-3 cups spinach, fresh (leaves only)

How To Make triple decker eggplant club sandwhich

Step 1

Peel,slice and bread the eggplant making sure you have at least six somewhat even slices,more if you are preparing for more people. Each sandwich requires three slices. Fry the eggplant slices until golden brown on both sides,2-3minutes per side. Drain the slices on paper towels to remove any excess frying oil.

Step 2

for the pesto mayo,mix together 1 cup of the mayonnaise with 1-2 tablespoons of pesto mix.( for pesto recipe see above) Mix the two together well and set to the side.
Step 3

Butter three slices of eggplant with the mayo, 2- Boston lettuce leaves on the bottom with 1 slice of red roasted pepper,then another slice of eggplant on top of that,more mayo,then 2-3 slices of tomatoes and a few basil leaves,a touch mor on the mayo,stick the sandwich with four long toothpicks and cut in fours.
Step 4

Grabbing the top of the toothpick and picking up the piece from the bottom, lie the piece down on the serving plate and serve with your choice of side. I prefer a nice fresh salad with ours, enjoy!! :) Note: this is meant to be eaten at room temperature but you can also serve it cold.The breading on the eggplant acts as the bread for this wonderful treat! I would not recommend heating it as it contains mayonnaise and you do not want anyone to become ill.
Step 5

For The Pesto Sauce: Using a food processor add all of the ingredients except the oil and pulse together until well incorporated. Turn the processor on,slowly drizzle in the oil until a smooth paste develops,turn it off. You have now just made fresh Spinch Walnut Pestto Sauce! Congratulations!!! :)
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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