Ingredients with Measurements:
- 1 large eggplant, sliced into 1/4 inch rounds
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper
- 1/4 cup olive oil
- 8 slices of white bread
- 8 slices of fresh mozzarella cheese
- 1/4 cup mayonnaise
- 1/4 cup pesto sauce
- 2 cups arugula
Special equipment needed:
- Baking sheet
- Frying pan
- Spatula
- Toaster or panini press
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Season the eggplant slices with salt and pepper.
3. Place the flour, beaten eggs, and breadcrumbs in separate bowls.
4. Dip each eggplant slice in the flour, then the egg, and finally the breadcrumbs.
5. Heat the olive oil in a frying pan over medium heat.
6. Fry the eggplant slices until golden brown on both sides.
7. Transfer the eggplant slices to a baking sheet and bake in the oven for 10 minutes.
8. Toast the bread slices in a toaster or panini press.
9. Spread mayonnaise on one side of each bread slice.
10. Spread pesto sauce on the other side of each bread slice.
11. Place a slice of mozzarella cheese on top of the pesto sauce.
12. Add a few arugula leaves on top of the cheese.
13. Place 2-3 eggplant slices on top of the arugula.
14. Top with another slice of mozzarella cheese.
15. Cover with the other slice of bread, pesto side down.
16. Cut each sandwich in half diagonally.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 540
Fat: 32g
Carbohydrates: 44g
Protein: 19g
Sodium: 840mg
Sugar: 5g
Substitutions for ingredients:
- You can use whole wheat bread instead of white bread.
- You can use any type of cheese you prefer instead of mozzarella.
- You can use spinach instead of arugula.
Variations:
- You can add sliced tomatoes to the sandwich.
- You can add grilled chicken or turkey to the sandwich.
- You can add roasted red peppers to the sandwich.
Tips and tricks:
- Make sure to season the eggplant slices well with salt and pepper before frying.
- Use fresh breadcrumbs for a better texture.
- You can make the pesto sauce from scratch or use store-bought.
Storage instructions:
You can store the leftover sandwiches in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
You can reheat the sandwiches in a toaster oven or oven at 350°F for 10 minutes.
Presentation ideas:
Serve the sandwiches on a platter with a side of mixed greens.
Garnishes:
Garnish the sandwiches with fresh basil leaves.
Pairings:
Pair the sandwiches with a glass of white wine or sparkling water.
Suggested side dishes:
Serve the sandwiches with a side of roasted vegetables or a simple salad.
Troubleshooting advice:
If the eggplant slices are not crispy enough, you can fry them for a few more minutes.
Food safety advice:
Make sure to cook the eggplant slices thoroughly to avoid any foodborne illnesses.
Food history:
Tramezzino is a type of Italian sandwich that originated in Venice in the 1920s.
Flavor profiles:
This sandwich has a savory and slightly bitter flavor from the eggplant, a creamy and nutty flavor from the pesto sauce, and a mild and milky flavor from the mozzarella cheese.
Serving suggestions:
Serve the sandwiches as a light lunch or dinner option.
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Region: Italian