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the Painted Apron

I was craving vegetables the other day

so I pulled out what I had in the fridge and decided to create something yummy…

Have you ever made baked eggplant chips?  They are sooooo good.  Of course, anything slathered in Parmesan cheese can’t be bad!

Are you with me?  Seriously, this is eye candy and mouth wateringly {is that a word?} divine!

When working with eggplant or zucchini it’s important to draw out the salt to keep the vegetables from getting mushy. Just slice and lay on a paper towel and sprinkle with salt

See how the salt draws out the moisture.  Let the slices sit for 10-15 minutes, then turn over and salt  the other side.

Set up a little breading station with a beaten egg, panko bread crumbs, and freshly shaved Parmesan cheese.

Pat slices dry and dip in egg, then bread crumbs, then Parmesan.  Coat heavily.  Place slices on a foil lined baking sheet that has been sprayed with cooking oil spray.  Drizzle with olive oil. Bake eggplant at 400 for 20 minutes.  Continue baking if necessary until golden brown and eggplant has softened.

In the meantime roast other vegetables.  I used red and yellow peppers, and onion because that’s what I happened to have but any of your favorite veggies would work.  I cut them into pieces with stacking in mind.

Roast the other vegetables the same way as the eggplant, on a foil lined and sprayed baking sheet and drizzled with a little olive oil.  Time will depend on veggies, just check after 20 minutes.

When veggies are done start stacking, beginning and ending with an eggplant slice.  I used sliced Fontina cheese to sort of glue my stacks together, but that is optional.

I tucked in fresh spinach leaves here and there

I like the way things are sticking out everywhere!  You will need some long toothpicks or short skewers to hold these puppies together!

Put these beautiful little towers of vegetable heaven back onto your baking sheet for a quick spin back in the oven to melt the cheese right before serving.

Sold yet?

Bon Appetit!

Here’s the recipe:

Print

Roasted Vegetable Sandwiches

You won't miss the meat or bread with these tasty vegetable sandwiches!
Course Main Course
Cuisine American, Italian
Keyword baked eggplant, eggplant sandwiches, garden sliders, roasted vegetables, vegetable sandwich, vegetarian meal
Prep Time 10 minutes
Cook Time 10 minutes
roasting time 30 minutes
Servings 4

Equipment

  • short skewers

Ingredients

  • 1 eggplant
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 Vidalia or other sweet onion
  • 4 oz Fontina cheese sliced and cut into 8 squares
  • fresh spinach leaves
  • 1 egg
  • 1 cup seasoned Panko bread crumbs
  • 4 oz freshly shaved Parmesan
  • S & P
  • olive oil
  • Marinara sauce for dipping {optional}

Instructions

  • Wash veggies. Cut eggplant into 1/2 ” slices and lay on a paper towel. Sprinkle with salt. After 10-15 minutes turn over and repeat, letting sit for 10-15 more minutes. Pat dry.
  • Beat egg in a small shallow dish. Put bread crumbs in another small shallow dish, and also the Parmesan cheese. Dip eggplant slices in egg, then dredge in breadcrumbs, then Parmesan.
  • Place slices on a foil lined baking sheet that has been sprayed with cooking oil spray. Roast at 400 for 20-30 minutes until golden and soft.
  • Cut pepper halves into 4 pieces. Slice onion. Roast onions and peppers on a foil lined baking sheet and bake for 20 minutes or until done. Season with S & P
  • Make 4 stacks starting and ending with an eggplant slice. One eggplant slice, 1 onion slice, 1 cheese square, 1 red pepper square, 3 spinach leaves, 1 cheese square, 1 yellow pepper square, and final eggplant slice. Skewer vertically. Return stacks to foil lined pan and bake for 5-10 minutes to melt the cheese before serving. Serves 4. Serve remaining eggplant slices along side and warm marinara for dipping if desired

this recipe is on my bucket list this month, the April Paint Bucket. I was planning on making a raw vegetable sort of sandwich but I’m so glad it turned into this!

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I hope you enjoy this healthy baked vegetable treat!

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