Roasted Vegetable Sandwiches
You won't miss the meat or bread with these tasty vegetable sandwiches!
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