Roasted Eggplant Sandwich
Roasted Eggplant Sandwich is one of my favorite eggplant recipes! This is such an easy way to use up fresh eggplant and this eggplant recipe is baked in the oven. Roasted eggplant slices are layered over garlic aioli and homemade bread! You will love this eggplant tomato sandwich!
Equipment
- 1 13x9 sheet pan, (for roasting)
Ingredients
Ingredients:
- 1 1/2 lbs eggplant, (4 small eggplants or 2 medium) cut into slices with skins on
- 1/4 cup olive oil
- 3/4 tsp pepper
- 1/2 tsp salt
- 3 small tomatoes, (sliced)
- 12 slices bread, (4x2-inch half slices from our homemade bread loaf)
Garlic Aioli:
- 3 cloves garlic, (crushed)
- 1/2 cup mayonnaise
- 1/4 tsp Greek seasoning
Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil and set it aside. Toss the slices in olive oil, salt, and pepper.
- Arrange eggplant slices onto the prepared baking sheet and bake in the preheated oven for 20-25 minutes, flipping once in between.
- Meanwhile, make the spread; combine all the aioli ingredients.
- To assemble the sandwiches spread a teaspoon of the garlic aioli over each slice of bread then top with eggplant slices, and tomato. Serve.
Notes
Note:
- Salting eggplant a couple of hours before baking is recommended to remove any bitterness and helps to wilt the eggplant. I usually let my slices hang out in a tablespoon of salt, uncovered by a window until juices release and eggplants brown.
- Eggplant sandwiches store well in the fridge after assembling.
- Using Large Eggplants: if your eggplant is extra large cut your slices in half to fit into the baking sheet.
Nutrition Facts
Roasted Eggplant Sandwich
Serving Size
1 slice
Amount per Serving
Calories
137
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
2
g
Cholesterol
3
mg
1
%
Sodium
249
mg
11
%
Potassium
197
mg
6
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
180
IU
4
%
Vitamin C
4
mg
5
%
Calcium
39
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
