Roasted Eggplant Sandwich

This satisfying roasted eggplant sandwich is proof that eggplant doesn’t have to be fussy. With sun-dried tomatoes, creamy mozzarella, and sweet basil, you can make this takeout-worthy sandwich right at home.

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I always thought sandwiches should have their own food group. I can eat one several times a week — hot, cold, or room temperature. If there’s something delicious piled between two slices of bread, I’m in.

As much as I love meat-based sandwiches, I’m always looking for ways to “vegatize” them. I think they’re just as enjoyable with the right ingredients, and I feel better about eating them. This roasted eggplant sandwich is one of those veggie winners, filled with lots of good stuff and easy to customize if you want to swap out certain ingredients for another.

There’s nothing revolutionary behind the concept of this sandwich, but I came up with it a few years ago (in my pre-blogging days) because I wanted some roasted eggplant on a sandwich, and, dammit, I was going to have it. Fresh mozzarella and sun-dried tomatoes seemed like good additions, given it was summer when cold sammies are in order. Some people still consider sun-dried tomatoes out of fashion, but they’re one of the best things to have on hand. In this case, I adore how their sweet smokiness pairs with the mild flavors of the mozzarella and eggplant.

I usually top this sandwich with fresh basil, but I sometimes swap it for arugula because I love its peppery bite and delicate leaves. If you enjoy living on the edge, add both.

There are no rules here. Only suggestions and, hopefully, some inspiration.

Ingredients You’ll Need

• Eggplant
• Extra Virgin Olive Oil
• Ciabatta Rolls (or similar bread)
• Fresh Whole-Milk Mozzarella
• Sun-Dried Tomatoes in Oil
• Fresh Basil

Pro Tips

Roast the eggplant beforehand: You can chill it afterward so it’s cold when you assemble the sandwiches.

Buy pre-sliced fresh mozzarella, if possible: This will ensure even slices and will save you time from doing it yourself.

Cut the sun-dried tomatoes: If your sun-dried tomatoes are sliced but still large right out of the jar, cut them into thin strips if you like them smaller.

Suggestions for Variations and Substitutions

• If you like the skin of the eggplant, you can keep it on.
• If you want a hot sandwich, turn this into a panini. Assemble the recipe according to the instructions, then heat it in a panini maker.
• Replace the basil with arugula, or use both!
• Use provolone or another Italian cheese. Some cheeses, however, like provolone, might work best for this sandwich if melted.

Leftovers

Store any leftovers in the fridge for up to two days, but this sandwich is best when eaten fresh.

If you’re in the mood for a hot sandwich, try this white pizza panini.