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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Ingredient-Stretching Tip: Use any leftover sun-dried tomatoes from this recipe to make this sun-dried tomato omelette.
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 winner, 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 was craving roasted eggplant and bread. Fresh mozzarella and sun-dried tomatoes seemed like good additions, given it was summer when cold sandwiches 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 love 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.
Why You’ll Love This Roasted Eggplant Sandwich
- It’s easily portable: This sandwich makes a great picnic lunch.
- It can be made in advance: As long as you use a hearty bread and don’t drizzle any olive oil onto it until ready to serve, you can make these sandwiches in advance.
- The eggplant cooks quickly: Just slice and place in a large sheet pan with some olive oil, and the eggplant will cook in about 20 minutes.
Key Ingredients
- 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.
- Fresh Basil: Don’t omit the fresh basil, which adds freshness and complements the other ingredients.
See the recipe card below for more information on ingredients and quantities.
How to Make This Roasted Eggplant Sandwich
- Cook the eggplant: Peel and slice the eggplant into 1/4″ rounds. Brush each side with olive oil and sprinkle with salt and pepper. Place the eggplant in a single layer on a large baking sheet brushed with more olive oil. Cook at 400F for 15 to 20 minutes until tender.
- Assemble the sandwiches: Place some eggplant on the bottom slice of the bread, and top it with sliced mozzarella, sliced sun-dried tomato, and fresh basil.
- Finish: Drizzle extra virgin olive oil on the underside of the top bread slice.
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.
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 panini. 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 if melted.
Recipe FAQs
No, you don’t have to. The skin is perfectly fine to eat, but sometimes it can be a little tough and chewy, so I prefer to peel it off for this sandwich.
Look for eggplants with shiny, unblemished skin, and feel the vegetable to ensure there are no soft spots. The eggplant should also feel a little heavy for its size.
Storage
Refrigerator: Store any leftovers in the fridge for up to 2 days, but this sandwich is best when eaten fresh or stored for a short amount of time.
More Sandwich Recipes
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Roasted Eggplant Sandwich
Ingredients
- 1 eggplant large, peeled and sliced into ¼" rounds
- 3 tablespoons extra virgin olive oil divided
- ½ teaspoon kosher salt divided
- Ground black pepper
- 4 ciabatta rolls or similar bread (Note 1)
- 12 to 16 slices whole-milk mozzarella divided
- ⅔ cup sun-dried tomatoes in oil thinly sliced, divided (Note 2)
- Handful fresh basil divided
Instructions
- Preheat the oven to 400F.
- Pour 1 tablespoon of the extra virgin olive oil onto a large baking sheet and brush the entire pan with it.1 tablespoon extra virgin olive oil
- Pour 2 tablespoons of extra virgin olive oil into a small dish and use it to brush each side of the eggplant slices. 2 tablespoons extra virgin olive oil
- 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. ½ teaspoon salt, dividedGround black pepper
- Cook the eggplant until fork tender, about 15 to 20 minutes. Taste test and add more salt, if needed, then allow the eggplant to cool for a few minutes. If cooking it before you plan on making the sandwiches, store it in the refrigerator once it has cooled down.
- To assemble the sandwiches, layer the bottom of the bread with some eggplant, followed by the mozzarella (lightly salt and pepper the mozzarella, if you'd like), followed by the sun-dried tomato slices, and, finally, the basil using the following approximate measurements per sandwich:4 to 6 slices eggplant3 to 4 slices fresh mozzarella⅙ cup sun-dried tomato slicesHandful fresh basil
- Drizzle some additional extra virgin olive oil on the insides of the top slices of each ciabatta roll. Place the tops onto each sandwich and press down firmly. Enjoy!
