What to do with Eggplant and Fennel

by Joanne on June 9, 2009

Just lately, we have needed a warning notice on our refrigerator door “Open At Your Own Risk!”   The door has been opening and items have been thrown in on passing with the hope that they hit a shelf and suffer a safe landing.  Today as I slowly opened the door, fully expecting to be accosted by a jar of salsa or carton of EggBeaters (Ted was attacked by a crate of eggs this morning…that was scary!), I thought “something has to go!”  I located an eggplant and a fennel bulb at the back of the fridge.  If those two items were used tonight, it would free up at least a 4″ x 6″ area (every little bit counts).  But what to do?  Read on to see what I came up with…


Oven Roasted Fennel and Tomato Between Eggplant Cutlets: EGGPLANT SANDWICHES. Serve 6

  •  1 medium eggplant, slice 1/4″ thick – get about 12 slices
  • Salt
  • 1 Fennel Bulb, sliced thin – reserve some green feathery parts for garnish
  • 2 plum tomatoes, sliced about 1/4″ thick lengthwise, get 6 slices
  • 6 Fresh Basil leaves
  • 1 TBS fresh thyme
  • 2 eggs, slightly beaten
  • 1/2 cup breadcrumbs
  • salt and pepper
  • 4 oz Mozzarella, sliced into 6 slices
  • 2 TBS Italian Dressing
  • 2 TBS mustard (dijon, honey-mustard, ..your choice)
  • Olive oil -as needed throughout the recipe

Slice eggplant. Salt and place in colander for 30 minutes.  In the meantime, preheat the oven to 425 F.  Prepare the fennel bulb and place into an aluminum foil lined pan. Brush olive oil on pan bottom and drizzle on top of fennel.  Salt and pepper and roast for 20 – 25 minutes. Set aside and reduce oven to 400 F.

Cover the bottom of a large frying pan with olive oil.  Heat on medium high. Carefully dust off the salt from the eggplant, dip into the egg then dip into the breadcrumbs.  Place in hot oil until brown. About 5-6 minutes per side. Don’t over crowd pan. Work in batches, adding more oil as needed.

In a baking dish or foil lined pan, sprayed with non-stick spray, add a layer of eggplant. Do NOT overlap..think of it as putting the bottom piece of “bread” on a plate, in preparation of sandwich assembly.  On top of the eggplant, place some fennel, then a tomato slice, salt and pepper, sprinkle with thyme, add a basil leaf, add a slice of mozzarella, drizzle with italian dressing.  Place into the oven for 5 – 6 minutes or until cheese melts.  Spread mustard on remaining eggplant slices and when the assembly in the oven is ready, top with the mustard coated eggplant slice and serve as a sandwich. 


Served with Salba Smart Blue Corn Tortilla Chips.

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  • At 2009.06.09 20:17, cheffresco said:

    Eggplant sandwich? Yum! That fresh mozzarella looks especially good!

    • At 2009.06.09 20:20, s. Stockwell said:

      Well check you out! This is a delicious post! good job. best, s

      • At 2009.06.10 04:24, sunita said:

        I adore eggplant and this is such a great idea…thanks for sharing 🙂

        • At 2009.06.10 10:49, Susan said:

          I’m definitely going to try the eggplant sandwiches out on my food critics. It look so good.

          • At 2009.06.10 16:23, Cookin' Canuck said:

            Your fridge sounds like mine! I can just taste the outside crunchiness and inside tenderness of that eggplant. Mmm…

            • At 2009.06.10 20:19, Gera @ SweetsFoods said:

              Looks really colorful & what a yummy idea I need to try this eggplant sandwiches 🙂



              • At 2009.06.10 20:39, applec said:

                Thanks for the comments! I really enjoy eggplant. You can do so much with it.

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