Breaded Eggplant Sandwich with a Fancy Chocolate Balsamic Glaze

Eggplant is my favorite vegetable ever, I'm obsessed with all kinds of eggplant, especially the long, skinny, pretty, Chinese eggplant that tends to be less bitter than Italian eggplant.  However, here is the thing, I don't find eggplant bitter, I don't mind the seeds, I don't even feel the need to peel eggplant.  Maybe I'm a little lazy and that is why I don't mind all those things but I think they just bring out the eggplant flavor.

This sandwich is a perfect blend of soft and sweet and yet hearty enough for dinner.  The eggplant is tender with a touch of salt, topped with garlic goat cheese, spicy arugula and a chocolate balsamic glaze that gives the perfect finish.

I have included the recipe below (you can watch it or print it or both) notice I don't measure anything and you can swap out whatever you think.  You can make your own breadcrumbs (just toast any old  bread you have in oven until crispy and then process in a blender, food processor or vitamix.  Add spices like I have shown and store any extra in the fridge.)  You can also make your own glaze by slowly heating about 3 Tablespoons sugar with 1 cup balsamic over medium heat.  Stir often and don't let it burn.  Extra can be stored in the fridge as well.

You also have options!  Skip the bun and make an eggplant stack, change out the goat cheese for pepper jelly,  Add lemon to the arugula instead of olive oil.  Add honey to the goat cheese to sweeten the entire dish.  So many choices.....

This sandwich makes a great meatless option to your nightly routine and if you are tailgating, it is a great way to switch it up!!!

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Tailgating Tidbits

Breaded Eggplant Sandwich with Chocolate Balsamic Glaze, 

Spicy Arugula And Herbed Goat Cheese

Recipe courtesy of Celeste

Ingredients:

2 eggplants, sliced in rounds (no need to peel)

1 cup flour

2 cups breadcrumbs (you can sub half with panko)

2 eggs

4 oz goat cheese

2 cups arugula

Chocolate Balsamic Glaze  (regular glaze will work here too)

Olive oil

Garlic Powder

Italian Seasoning

Dried Rosemary

Kosher Salt and pepper

Brioche buns, sliced and lightly toasted

You will need three bowls for this dish; a wide bowl is better

Add flour to bowl and set aside

Crack eggs in bowl, add 1 Tablespoon water with a pinch of salt and pepper

Season breadcrumbs with 1 tablespoon each of garlic powder, Italian Seasoning, Dried Rosemary, kosher salt and give a few cracks of black pepper

Mix Goat cheese with 1 teaspoon garlic powder and ½ teaspoon black pepper

Mix arugula with 2 Tablespoons olive oil

Over medium high heat, add olive oil to large skillet until the bottom is just covered

To bread eggplant:

Take each slice and dip both sides in flour, then egg wash, then your seasoned breadcrumbs .  I usually pat my breadcrumbs on the eggplant gently. 

Add to hot oil, they are done after a few minutes on each side.  

The eggplant should have a golden brown crust and will be soft inside. 

As soon as you remove from the oil, drain on paper towels and season immediately on with a pinch of kosher salt.

To assemble:

Spread a nice amount on each toasted brioche bun bottom

Top with our lightly dressed arugula

Add your hot eggplant

Drizzle with your balsamic glaze

Serve immediately