Warm Eggplant Sandwich

Eggplant Sandwich

Eggplant sandwich – a delicious, filling vegetarian sandwich filled with roasted eggplant, goat cheese and basil. A wonderful combination of flavors and textures.

Eggplant Sandwich
Prep and Cool time
Cook time
Total time
Recipe type: Lunch, Vegetarian
Yield: 2 sandwiches
  • Olive oil cooking spray
  • 1 medium eggplant (about 1 lb.), unpeeled, sliced crosswise into ½-inch-thick slices
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 4 slices whole-wheat sandwich bread
  • 2 oz soft goat cheese
  • ¼ teaspoon black pepper
  • ½ cup chopped fresh basil
  1. Preheat oven to 500 degrees F. Line a large baking sheet with foil. Spray the foil with olive oil cooking spray.
  2. Arrange the eggplant slices in a single layer on the baking sheet. Lightly spray with olive oil spray and sprinkle with salt, black pepper and garlic powder.
  3. Roast the eggplant 10 minutes on the first side. Flip each slice to the other side, lightly spray again and roast 5 more minutes, until browned and tender.
  4. While the eggplant finishes roasting, assemble the sandwiches: spread 1oz goat cheese on the bottom slice of each sandwich, season with black pepper, and top with basil. When the eggplant is done, divide the rounds evenly between the sandwiches. You'll likely use 4 rounds per sandwich. Place the second bread slice on top of each sandwich and press down with your hands.
  5. Heat a large skillet over medium heat, about 4 minutes. Spray it with olive oil spray. Place the sandwiches in the warm skillet. Fry 4 minutes on each side, spraying the skillet again when you flip the sandwiches, until golden brown on both sides. Cut on the diagonal and serve.
Nutrition Per Serving
Serving size: 1 sandwich; Calories: 345; Fat: 15g; Carbohydrates: 42g; Sugar: 9g; Sodium: 546mg; Fiber: 11g; Protein: 14g

Eggplant Sandwich

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