Eggplant Sandwiches With Gorgonzola Cheese And Spinach
A delightful eggplant sandwich with creamy Gorgonzola and fresh spinach, perfect for a vegetarian lunch or light dinner with rich, savory flavors and tender textures.
Ingredients
- 4 eggplant rounds (about 3/4 lb.)
- salt to taste ⓘ
- freshly ground pepper to taste ⓘ
- 1/4 lb. spinach
- 4 small rounds Gorgonzola cheese (about 2 oz.)
- 1/2 c. flour ⓘ
- 1 egg ⓘ
- 2 Tbsp. water ⓘ
- 1 c. fine fresh bread crumbs ⓘ
- oil for shallow frying ⓘ
- Tomato Sauce (see recipe in Sauces section; optional) ⓘ
- Garlic, Oil and Anchovy Sauce (see recipe in Sauces section; optional) ⓘ
Instructions
- If desired, trim off and discard the skin of each eggplant round.
- Place each eggplant round on a flat surface and hold a knife parallel to the surface.
- Cut each round in half, splitting each into a sandwich-like shape almost but not through to the end.
- Leave a small hinge at one end of each eggplant half.
- Sprinkle the eggplant halves with salt and pepper.
- Prepare the filling by sautéing the spinach until wilted, then cool slightly.
- Place a small round of Gorgonzola cheese inside each eggplant half.
- Optionally, prepare a breading station with flour, beaten egg mixed with water, and bread crumbs.
- Dip each eggplant sandwich into the flour, then the egg mixture, then coat with bread crumbs.
- Shallow fry the stuffed eggplant halves in oil until golden and tender, about 5-7 minutes per side.
- Serve hot, optionally with tomato sauce or garlic, oil, and anchovy sauce.
Tips & Substitutions
For a lighter version, you can grill the eggplant instead of frying. If Gorgonzola is too strong for your palate, consider using a milder cheese like goat cheese or mozzarella. To add more flavor, include some herbs like basil or oregano in the spinach filling. Always taste and adjust salt and pepper before cooking, especially since eggplants can absorb a lot of salt.
Serving Suggestions
Serve the eggplant sandwiches hot, drizzled with your choice of tomato sauce or garlic, oil, and anchovy sauce. They pair beautifully with a side salad or roasted vegetables, making them a great addition to any Mediterranean recipes meal. You could also serve them with Lonormi'S Fat-Free, Guilt-Free Pasta Salad for a complete dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant sandwiches in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again. Avoid microwaving as it can make the eggplant soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Sandwiches With Gorgonzola Cheese And Spinach contains roughly 110 calories, with 3g protein, 20g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 558mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the eggplant sandwiches ahead of time?
Yes, you can prepare the eggplant sandwiches in advance by assembling them and keeping them in the refrigerator. However, it's best to bread and fry them just before serving for optimal texture. You can also store the cooked sandwiches and reheat them as mentioned.
What can I substitute for spinach in this recipe?
If you're looking for a substitute for spinach, you can use kale or Swiss chard as they will provide a similar texture and flavor. Just be sure to sauté them until wilted, similar to how you would with spinach.
Can I make this recipe gluten-free?
Absolutely! To make the eggplant sandwiches gluten-free, use gluten-free flour and gluten-free bread crumbs. This way, you can still enjoy the dish without the gluten while maintaining its deliciousness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).