Roasted Eggplant Sandwich

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!

5 from 1 vote

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Servings

Calories 544 kcal

Prep Time 25

Cook Time 20

Total Time 45

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

Note 1: Use pre-sliced fresh mozzarella if you can for evenly cut slices.

Note 2: If you can only find sun-dried tomatoes in a bag, place them in a bowl or jar and cover with some olive oil. Marinate them in the refrigerator for at least a couple of hours.

General 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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