Crispy Zucchini & Eggplant Sandwich w/ Garlic Aioli

Crispy Zucchini & Eggplant Sandwich with Dill Garlic Aioli 
recipe makes roughly 6-8 sandwiches

 
Sometimes you just need to shake your taste buds up a bit! I find the best way to do this starts with a solid foundation. A tried and true, honest to goodness, perfect plain or dressed up recipe. One we turn to again and again that consistently meets our high expectations for YUMMY! Of course we needn’t look any further than your favorite CorEats’ Bread!

The versatility of this recipe is truly fabulous! Whichever savory CorEats Bread recipe strikes your fancy, to borrow a popular slogan, Just Do It! I personally love this recipe with my Homestead Sourdough, but you have choices my friend. Maybe you’ll opt for the CorEats classic. You can’t go wrong with Dill Bread, Herbed Italian Bread, Cheesy Garlic Bread, Keto Cheesy Pepperoni Bread (hey, you never know!), Caraway “Rye” Bread, or even my Hamburger Buns, either!

Once you’ve chosen the bread that strikes your fancy, we’re ready to compile one superb sandwich. As with all things CorEats, ease is the name of the game… So definitely whip your bread up ahead of time to have it readily on hand. Next we’ll add some lovingly prepared, sun-kissed garden goodness. And finally we’ll embellish our tasty ensemble with a splash of Garlic Aioli, otherwise known as saucy perfection!

Are you ready to savor every bite of one scrumptiously unique sandwich? 

Here is what you will need to build your sandwich:
1 loaf CorEats’ Homestead Sourdough *or CorEats Bread of choice
Dill Garlic Aioli, recipe below 
1-2 heirloom tomatoes, sliced
Roasted Eggplant, recipe below
Crispy Zucchini, recipe below 
garnish options: arugula, spinach, or broccoli sprouts 

Dill Garlic Aioli 
⅔ cup mayonnaise *see notes
1-2 garlic cloves, minced
1 Tbsp fresh lemon juice
2 Tbsp dill, chopped
2 Tbsp chives, minced
½ tsp salt, optional
½ tsp ground black pepper 

 
Roasted Eggplant Slices
2 medium eggplant 
¼ cup of avocado oil 
1 tsp salt
Pepper to taste

 
Crispy Zucchini Slices
2 medium zucchini
2 eggs, whisked 
¾ cup almond flour
¾ cup parmesan cheese **
1 tsp granulated garlic
1 tsp salt
½ tsp ground black pepper 
¼ extra virgin olive oil/ avocado oil

 
*Both dairy or vegan varieties work great! Some of our favorite brands are Primal Kitchen, Follow Your Heart, or just mayo.

**If using vegan parmesan, please note the alternate instructions below. 

Aioli Directions 
Add all ingredients together and mix well. I like to taste the aioli here and add salt and pepper to taste. It’s important to note that the flavors will intensify slightly as it sits. Cover your sauce and refrigerate until ready to use. *This recipe can be made ahead.

 
Eggplant Directions
1. Preheat your oven to 425°F. Line a baking sheet with parchment paper and set aside.

2. Cut off the stem and slice into ½ inch thick rounds.

3. Sprinkle both sides of the eggplant slices with 1 tsp salt and place in a colander for 30 minutes. 

4. Arrange slices on your prepared baking sheet in a single layer.

5. Brush with avocado oil and sprinkle with pepper. Turn each slice and repeat, making sure both sides are coated with oil.

6. Roast for 15 minutes. Flip and roast for another 10-15 minutes, or until lightly golden and softened.

Zucchini Directions
1. Preheat your oven to 425°F. Oil a baking sheet with cooking spray or line with parchment paper. 

2. Cut off the stem and slice zucchini into ½ inch thick rounds.

3. In a small bowl, whisk your egg and set aside. 

4. In a small bowl, mix almond flour, garlic, salt, black pepper, and parmesan cheese    

5. Dip a zucchini round into the egg wash and shake any excess off before pressing each side into the almond flour mixture. Place the coated zucchini rounds onto the prepared baking sheet. Repeat the dredging process with your remaining zucchini.

6. Bake for 10 minutes. Flip and return to the oven, baking for another 10 minutes, or until zucchini rounds are crisp and golden brown.

7. Remove from the oven and set a side.  

 Arranging Your Sandwich
1. Slice your cooled CorEats’ loaf to your sandwich thickness preference.

2. Spread aioli over the bread slices and arrange a couple of slices of eggplant and/or zucchini. 

3. Add about 1 teaspoon more aioli and top with a couple of slices of tomato, followed by a garnish of arugula, spinach, or sprouts. 

4. Continue these steps until your desired number of sandwiches are prepared.

5. Enjoy!