This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
Labor Day dinners are all about celebrating the end of summer with family and delicious food. We’ve got a unique twist on a traditional barbecue fare with this Gluten Free Eggplant Milanese Sandwich. Inspired by an Instagram Reel that I saw from Owen Han. We created this layered sandwich with so many great components including crispy eggplant, creamy ricotta, a homemade tomato confit, fragrant basil, and gooey mozzarella.
Jump to RecipeUntraditional
I was skeptical, as I am sure were all of our guests, about this making something out of the norm for the holiday meal. I am happy to share that this sandwich was the winner. I also made beef smoked sausages but he sandwiches went way quicker. The good news for my wife and me, was that I made a lot of the eggplant milanese and plenty of the tomato confit. So I had leftovers for a couple of days.
The Instagram Reel That Inspired the Recipe
https://www.youtube.com/shorts/BCAQNJlUHE0
Social media has a way of sparking culinary inspiration, and in this case, a mouthwatering Instagram Reel by Owen Han served as the catalyst for our delicious creation. The video showcased a unique combination of flavors with the classic Milanese as its base. The tomato garlic confit was also key to this dish. We gluten free rolls to add a twist.
Quality of Ingredients
We all often hear that the quality of the ingredients makes a difference. This sandwich truly brought that concept home to me. The tomato garlic confit was so, so good. The ricotta was so creamy and the mozarella and basil were the perfect compliment for this sandwich.
This Gluten-Free Eggplant Milanese Sandwich, inspired by Owen Han’s Instagram Reel, is a labor of love that’s worth every bite. I t’s a creative twist on a classic that proves gluten-free can be delicious. Since Labor Day has passed, pull this out for your next gathering or simply treating yourself to a memorable dinner. I hope you give this recipe a try.
Developing the sandwich.
The Gluten Free Eggplant Milanese Sandwich plated
Eggplant Milanese Sandwich
My Gluten Free Eggplant Milanese Sandwich was a unique offering at our Labor Day dinner but so good and so worth it.
Ingredients
Eggplant Milanese
- 1 Whole Eggplant sliced lengthwise
- 1 Cup Gluten free bread crumbs
- 1/4 Cup Coconut milk
- 1/2 Cup Gluten free all purpose flour
- 1/4 Cup Avocado oil
- 1 Tsp Salt
Tomato Garlic Confit
- 2 Pints Grape tomatoes red and yello
- 1 Head Garlic left whole
- 1/4 Cup Olive oil
- 1 Tsp Salt
Completing the Sandwich
- 3 Whole Gluten free hoagie rolls mine were homemade
- 6 Tbsp Ricotta
- 1 Cup Shredded Mozzarella vegan if desired
- 9 Leaves Fresh Basil
Instructions
Eggplant Milanese
-
Begin by setting up your dredging station. First, dust the sliced eggplant in the gf flour. Then, run it through the coconut milk. Finish by applying the breadcrumbs.
Meanwhile, heat the oil on medium heat in a shallow steel skillet. Once shimmering, add the breaded eggplant pieces. Cook 2 – 3 minutes per side. Remove from the pan and place on a paper towel and salt lightly. Set aside.
Tomato Garlic Confit
-
Simply place the tomatoes and garlic on a baking tray. Cover with the oil and rub all around and season with salt. Place in a 325 degree oven for 35 – 45 minutes. You want to get the tomatoes to the point that they have just blistered and the garlic is soft. Remove from the oven and squeeze the garlic out and mix with the tomatoes.
Completing the Sandwich
-
Begin by cutting the hoagie roll in half. Then apply a couple of Tbsps of ricotta to the bottom roll. Next, add on the breaded eggplant. Top the eggplant with a generous portion of the tomato confit. The next layer is the shredded mozzarella. Finish by adding a few leaves of fresh basil.
Serve and enjoy!
Leave a Reply