Eggplant parmesan meets BLT! Crunchy breaded eggplant steps in to take place of the bread in this scrumptious sandwich that makes for a delicious breakfast (or lunch or dinner … whenever you want to partake of it)!
Somewhere on the interwebs, I stumbled across a tomato “sandwich” made with breaded eggplant in place of the “bread”. It was such a brilliant idea, I knew I had to try it. So I saved my very last fresh garden tomato for this very occasion. And then I added bacon. Because, you know, bacon just makes everything better. Especially tomatoes. And since it was morning, there had to be an egg …
I sliced and breaded up some of my mom’s beautiful Rosa Bianca eggplant. (If you don’t have Rosa Bianca … no worries! Substitute globe eggplant and you’ll be fine.) And I baked it until it was crunchy. I put most of the slices in a bag and put them in the freezer for later, saving just two for my own special “sandwich”. (Yes, I do go through all this trouble to feed myself. I am very particular about what I eat.)
I also baked up a couple of slices of bacon until they were perfectly crisp tender (to my liking). Then I topped one slice of the crunchy eggplant with the bacon and some mozzarella cheese and sprinkled some cheese on the other slice. Then I baked them a little longer to get that cheese nice and melty. While the cheese was melting, I cooked up an egg, over-easy, because it was morning and I really wanted an egg on my “sandwich”.
And then I assembled my little creation. Eggplant slice with bacon and cheese on bottom, a nice thick juicy slice of tomato, then the egg and some basil (because I had no lettuce in the house … and basil tastes amazing with tomato), then the other eggplant slice (cheese side down). I made the mistake of trying to pick it up and take a bite and the egg yolk squirted all over the place, dripping off the plate. Oops! Yeah, don’t do that. It’s best to eat this delicacy with a fork.
Sure you could make these sandwiches for a crowd. Personally, I would rather just make it for me. PLUS now I have a bag full of breaded eggplant slices just waiting in my freezer for my next personal eggplant sandwich adventure. Or maybe there will be someone there to share it with. That’s the funny thing about life … you never know what it has in store for you.
Print
Eggplant BLT with Egg
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: depends on the size of the eggplant
Ingredients
For the crumb mixture:
- 1 cup panko breadcrumbs or crushed rice chex (or a mix of the two)
- 1 teaspoon Italian seasoning
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon Red Robin Seasoning
- 1 egg
For the eggplant:
- 1 large Rosa Bianca or globe eggplant, peeled and sliced into 1/4 inch slices
For each sandwich:
- 2 slices of breaded eggplant
- 2 slices mozzarella cheese (or a bit of shredded mozzarella)
- 1 egg
- 2 slices of cooked bacon
- 1 thick slice of fresh juicy garden tomato
- A few fresh basil leaves
Instructions
- Preheat the oven to 400 degrees F. Brush a baking sheet with avocado oil to coat them fully.
- Mix all ingredients for the breadcrumb mixture together in a small mixing bowl.
- Get out another bowl and whisk the eggs it the bowl till they are fluffy.
- Now for the dipping: It helps to designate one hand for “dry” dipping and one for “wet”. Dip each eggplant slice in the eggs with your wet hand and then set the slice in the crumb mixture and, using your dry hand, gently coat them fully with crumbs, sprinkling extra crumb mixture on each side. Set the coated slices on the prepared baking sheet and repeat with the rest of the eggplant slices. Drizzle the sticks with a bit more oil and/or spray with cooking spray.
- Bake at 400 for 10 – 15 minutes or until they are golden brown. At this point they can be frozen for later or made into sandwiches now.
- For each sandwich: Take two slices of the eggplant. Top one with the bacon and some mozzarella, the other slice just gets mozzarella. Set on the baking sheet and bake for about 5 minutes more or until the cheese is nice and melty. Cook an egg to your liking (seasoning with salt & pepper).
- Put the bacon-y slice of eggplant on your plate, Top with a big slice of tomato, then slide the egg on top of that and top with a few basil leaves and the other slice of eggplant. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Time to eat!
Looking for more egg recipes?
Here are some amazing egg recipes from my foodie friends:
- Crustless Bacon Broccoli Cheddar Quiche – Cooking with Mary & Friends
- Deviled Eggs – Southern with a Twist
- Salt Cured Egg Yolk – Southern with a Twist
- Instant Pot Crustless Quiche Lorraine – Bobbi’s Cozy Kitchen
- Eggs Benedict Casserole – Bobbi’s Cozy Kitchen
- Three Cheese Baked Egg Casserole – Cooking on the Ranch
- Eggs Rio Grande – Cooking on the Ranch
- English Muffin, Ham & Egg Strata – Moore or Less Cooking
And some of my own egg recipes:
- Patrick’s Perfect Scotch Eggs
- Baked Eggs in Bacon Zucchini Nests
- Summer Garden Curry Baked Eggs
- Swiss Ham & Asparagus Egg Bake
- Perfect Broccoli Scrambled Eggs
- Spicy North Indian Baked Eggs
- Spooky Spider Deviled Eggs
- Bacon Mushroom Zucchini Frittata
- Ham & Spinach Quinoa Frittata
- Bacon Sundried Tomato Souffle Cups
This post was shared at Full Plate Thursday.
1 comment
What a beautiful Eggplant and a great sandwich! Thanks so much for sharing with us at Full Plate Thursday and have a great week!
Miz Helen