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.
Servings 3 people
Calories 985kcal
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!
Notes
Nutrition is an estimate per serving, calculated from the ingredients.
Nutrition
Calories: 985kcal | Carbohydrates: 119g | Protein: 24g | Fat: 45g