This roasted eggplant sandwich is made with tender eggplant, sun-dried tomatoes, and creamy mozzarella tucked between crispy ciabatta bread. Served cold, it's perfect for a picnic or any fine-weather outing. I promise you won't miss the meat in this flavor-packed vegetarian sandwich!
If you love sandwiches as much as I do, try my Italian fried eggplant sandwich, tuna and smoked salmon sandwich, eggs and mozzarella, potato and egg sandwich, Italian prosciutto sandwich, Italian meatball sandwich, pepper and egg sandwich, or smoked turkey and avocado sandwich.
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Quick Look: Roasted Eggplant Sandwich
⏱️ Prep Time: 25 minutes
🍳 Cook Time: 20 minutes
🕒 Total Time: 45 minutes
👥 Servings: 4
📊 Calories: ~544 kcal per serving (based on nutrition panel)
🔥 Cook Method: Oven-based
👩🍳 Main Ingredients: Eggplant, mozzarella, sun-dried tomatoes
⭐ Difficulty: Easy-Roast eggplant; assemble sandwiches
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Why You'll Love This Roasted Eggplant Sandwich
Pleases carnivores and vegetarians: The eggplant has a meaty texture and can be enjoyed by everyone.
Italian flavors: Eggplant, fresh mozzarella, sun-dried tomatoes, basil, and extra-virgin olive oil comprise this flavor-packed Italian eggplant sandwich.
Portable: This sandwich can be made in advance and enjoyed at any summertime outing.
How do I roast eggplant so it's not soggy?
➢Slice evenly: Keeps cooking consistent, so pieces don't over-soften.
➢Use enough oil, but not too much: Eggplant absorbs oil quickly; a light coating prevents sogginess.
➢Roast at a high heat (at least 400°F): Helps the exterior caramelize instead of steam.
➢Don't overcrowd the pan: Overcrowding traps moisture and can create soggy eggplant.
➢Let it brown: That golden color = flavor.
I always thought sandwiches should be their own food group. I can eat one several times a week-hot, cold, or at room temperature.
And I love a vegetarian sandwich where you don't miss the meat. This roasted eggplant sandwich is a perfect example, filled with plenty of goodies and easy to customize if you want to swap out certain ingredients.
I usually top this sandwich with fresh basil, but I sometimes swap it for arugula because I love its peppery bite. You can also live on the edge and add both.
Ingredient-Stretching Tip: Use any leftover sun-dried tomatoes from this recipe to make this sun-dried tomato omelette, artichoke and sun-dried tomato pasta, or kalamata olive pasta.
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Key Ingredients
See the recipe card for full ingredient and quantity information.
- Eggplant: A standard globe (American) eggplant is all you need for this recipe.
- Whole-Milk Mozzarella: It's important to use fresh mozzarella and not part-skim, which is less tender and creamy.
- Sun-Dried Tomatoes in Oil: The tomatoes packed in oil are preferable in this recipe for their flavor and tenderness.
- Fresh Basil: Adds freshness and complements the other ingredients.
Variations & Substitutions
➢If you like the skin of the eggplant, you can keep it on.
➢If you want a hot sandwich, turn this into a panino. Assemble the recipe according to the directions, then heat it in a panini maker.
➢Replace the basil with arugula, or use both!
➢Use provolone or another Italian cheese. But some cheeses, like provolone, work best for this sandwich when melted.
➢Spread the sandwich with some basil pesto.
➢Add some grilled zucchini or peppers if you have them.
How to Make This Roasted Eggplant Sandwich
Step 1: Peel and slice the eggplant into ¼" rounds. Brush each side with olive oil and sprinkle with salt and pepper.
Step 2: Place the eggplant in a single layer on a large sheet pan brushed with more olive oil, and cook at 400°F for 15-20 minutes until golden.
Step 3: Place some eggplant on the bottom slice of the ciabatta, and top it with sliced mozzarella.
Step 4: Top the mozzarella with sliced sun-dried tomatoes.
Step 5: Top the sun-dried tomatoes with fresh basil.
Step 6: Drizzle some olive oil on the underside of the top slice of ciabatta, and place it on the sandwich.
Pro Tips
➢Roast the eggplant beforehand: You can chill it afterward so it's cold when you assemble the sandwiches, but warm is OK, too.
➢Buy pre-sliced fresh mozzarella, if possible: This will ensure even slices and will save you time from doing it yourself.
Roasted Eggplant Sandwich FAQs
Yes, grilling the eggplant will give it a smoky flavor.
Ciabatta or a similar firm bread, which will hold up well to the generous filling.
You can definitely roast the eggplant ahead of time, but you can also assemble these sandwiches before serving (ideally, no more than 1-2 hours in advance).
Refrigerator: Store any leftovers in the fridge for up to 2 days, but this sandwich is best eaten fresh or when stored only briefly.
Related Recipes
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Roasted Eggplant Sandwich
Ingredients
- 1 large eggplant peeled and sliced into ¼" rounds
- 3 tablespoons extra virgin olive oil divided (1 tablespoon + 2 tablespoons)
- ½ teaspoon kosher salt divided (¼ teaspoon + ¼ teaspoon)
- Ground black pepper
- 4 ciabatta rolls or similar bread
- 12-16 slices whole-milk mozzarella 3-4 slices per sandwich (Note 1)
- ⅔ cup sun-dried tomatoes in oil sliced thinly and divided among 4 sandwiches (Note 2)
- Handful fresh basil divided among 4 sandwiches
Instructions
- Preheat the oven to 400℉.
- Pour 1 tablespoon of the extra virgin olive oil onto a large baking sheet and brush the entire pan with it.
- Pour 2 tablespoons of extra virgin olive oil into a small dish and use it to brush each side of the eggplant slices.
- Place the slices onto the baking sheet. Salt and pepper one side of the eggplant slices with ¼ teaspoon salt, then flip them over and salt the other side with another ¼ teaspoon salt. Sprinkle each side with some pepper.
- Cook the eggplant until fork-tender and golden, 15-20 minutes. Taste-test, add more salt if needed, then chill.
- To assemble the sandwiches, layer the bottom of the bread with some eggplant, followed by some mozzarella slices (lightly salt and pepper the mozzarella), sun-dried tomato slices, and, finally, the basil using the recommended amounts listed above per sandwich.
- Drizzle some extra virgin olive oil over the undersides of the top slices of each ciabatta roll. Place the tops onto each sandwich and press down firmly. Enjoy!
Notes
- If you don't want to chill the eggplant, just let it cool first and assemble the sandwiches with room-temperature slices.
Nutrition
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This has become one of my favorite sandwiches. I love anything with eggplant, and the sun-dried tomatoes and fresh basil pair perfectly with the creamy mozzarella.