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triple decker eggplant club sandwhich

(1 rating)
chefed60 avatar
Recipe by
Eddie Szczerba
@chefed60
Ossining, NY

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

(1 rating)
yield 2 - ???
prep time 30 Min
cook time 20 Min

Ingredients For triple decker eggplant club sandwhich

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

How To Make triple decker eggplant club sandwhich

  • 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.
  • 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.
  • 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.
  • 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.
  • 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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