Oven-Crisp Pesto Eggplant Parmesan Sandwich Recipe | Yummly
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Oven-Crisp Pesto Eggplant Parmesan Sandwich

YUMMLY
13Ingredients
45Minutes
1490Calories
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Oven-Crisp Pesto Eggplant Parmesan Sandwich

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Description

Fresh summer produce, vegan mozzarella, and a cashew-thickened pesto star in this plant-based sandwich. Servings are on the generous side, so feel free to cut it into smaller portions if you like. The recipe is a Yummly original.

Ingredients

US|METRIC
2 SERVINGS
  • 1/2 eggplant
  • olive oil
  • 4 whole tomato slices
  • 1 red pepper (julienned)
  • 1 cup raw cashews
  • 1/2 cup fresh basil
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic (chopped)
  • water (for consistency)
  • salt (to taste)
  • 1 French bread baguette (crusty)
  • 2 cups mozzarella cheese (vegan)
  • 1 cup fresh spinach
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    Directions

    1. Preheat oven broiler (500°F). Slice eggplant lengthwise, so as to get ¼-inch thick “sheets.” Slice sheets into about 2-3-inch wide strips. Brush both sides of eggplant strips with a little olive oil and place on a baking sheet. On a separate baking sheet, toss tomato slices and red pepper slices with a little olive oil and then arrange so they’re not touching on the sheet. Put both baking sheets in the oven and roast vegetables under broiler for about 10 minutes; veggies should be tender but be careful you don’t burn the eggplant.
    2. Meanwhile, combine cashews, basil, 1/4 cup olive oil, and garlic in a blender or food processor. Blend until you get a chunky texture, then add a bit of water at a time until you have a smooth puree (should be spreadable but not runny). Add salt to taste; blend pesto spread again.
    3. Remove veggies from oven; set aside. Slice baguette down the middle lengthwise and then cut halves in half. Arrange on a baking sheet to assemble sandwiches. On the bottom half of each sandwich, spread a thin layer of the pesto spread, followed by a sprinkling of mozzarella. Add the following layers: eggplant strips, cheese, 2 tomato slices and peppers, cheese, spinach, cheese. Brush the top half of each baguette slice with a little olive oil and set next to the bottom half on the baking sheet.
    4. Put sandwiches in oven under the broiler for about 10 minutes, or until bread is crispy and cheese is melty. Remove from oven; spread a thick layer of pesto sauce on the top half of each baguette and place on top of bottom half. Cut in half to serve. Enjoy!
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    NutritionView More

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    1490Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories1490Calories from Fat860
    % DAILY VALUE
    Total Fat96g148%
    Saturated Fat26g130%
    Trans Fat
    Cholesterol90mg30%
    Sodium1930mg80%
    Potassium1290mg37%
    Protein56g110%
    Calories from Fat860
    % DAILY VALUE
    Total Carbohydrate108g36%
    Dietary Fiber11g44%
    Sugars14g28%
    Vitamin A90%
    Vitamin C140%
    Calcium70%
    Iron60%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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