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Roasted Eggplant Parmesan Sandwich

Roasted Eggplant Parmesan Sandwich

Delicious hot or cold, this vegetarian sandwich won’t leave you hungry. The eggplant is roasted in the oven offering you a healthier meal. Recipe by Laura Bashar of Family Spice

Ingredients:

Instructions:

  1. Peel and slice lengthwise 1/2-inch thick:
    • 5 Italian eggplant
  2. Sprinkle with:
    • 2 TBS salt
  3. Let eggplants sit for 20 minutes to sweat.
  4. Preheat oven to 385ºF.
  5. Wipe excess water off eggplant using paper towels.
  6. Generously brush both sides of eggplant slices with:
    • 3 TBS extra virgin olive oil
  7. Place eggplant onto broiler pan and bake for 20-30 minutes, or until top of eggplant slices start to brown.
  8. Remove from oven and set aside.
  9. Cut in half lengthwise:
    • 2 baguette , at least 20 inches in length
  10. Place bottom halves of baguettes onto a clean baking sheet.
  11. Next, spoon onto each bottom baguette half:
    • 1 cup marinara sauce , 1/2 cup per baguette
  12. Place eggplant slices over sauce, overlapping eggplant if needed.
  13. Layer over the eggplant:
    • 1 cup artichoke hearts, pickled , drained & cut into thin slices
    • 1 cup jar of roasted red pepper strips , drained & cut in slices
  14. Top with:
    • 1/4 cup Parmesan cheese , grated
    • 2 cup mozzarella cheese , shredded
  15. Place empty top halves of baguettes on baking sheet next to sandwich bottoms.
  16. Place in the oven and bake until cheese melts and lightly browns.
  17. Top cheese with:
    • 1/2 cup peperoncinis , thinly sliced
    • 1/2 cup basil, fresh , julienned
  18. Drizzle cut side of top halves of bread with:
    • 4 tsp extra virgin olive oil
    • 2 tsp balsamic vinegar, red
  19. Place top halves of baguette over bottom halves.
  20. Cut each sandwich in half and serve.

Roasted Eggplant Parmesan Sandwich  Detail

Prep Time: 15 min
Cook Time: 40 min
Inactive Time: 20 min
Difficulty: Easy
Servings: 4
Serving Size: 1 10-in sandwich

Serving Suggestions: You can try it with roasted portobello mushrooms, too.