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Eggplant Sandwiches

Eggplant Sandwiches

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Jamie

Jamie

Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 802 kcal
  • 40%
  • Fat:
  • 39.5 g
  • 61%
  • Carbs:
  • 91.3g
  • 29%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1460 mg
  • 58%

Based on a 2,000 calorie diet

Directions

  1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
  2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
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Reviews

KEY2TIME
243

KEY2TIME

7/30/2007

Here's what you can do to prevent sogginess: slice YOUNG eggplant crosswise 3/8" thick, place on rack and salt both sides. Allow to sit for several hours, then dab off excess moisture w/a paper towel. Eggplant is just like a sponge so to prevent more sogginess VERY LIGHTLY brush on olive oil; broil on a rack until very nicely browned on both sides. Young eggplant skin is more tender, so you won't have to peel it. Use fruits that are about 2 1/2" at their widest part. I needed 2-3 to make four sandwiches. This gives a really meaty texture without sogginess OR being overdone. To sweeten the loud garlic, after dicing it, I cooked it in a bit of olive oil until soft (do not brown or it will turn bitter), then mashed it before adding to the mayo.

Bethany
148

Bethany

8/10/2004

Mmmmm! I really liked this recipe. I did change a few things though. First of all, I would peel the eggplant. The skin on mine got a little tough after it was cooked, and slice the eggplant into 1/2-inch slices. When they're too thin, they do come out crispy! Instead of brushing with oil, I sprayed the slices with cooking spray and dusted with salt and pepper. I used light mayo and reduced the amount to cut calories. I added 1/4-1/2 tsp garlic powder instead of the garlic cloves because I was short on time. It was delicious!

Tania
81

Tania

3/28/2006

Truly the most delicious sandwich ever. I cut the eggplant about 1/2" thick and grilled it on a charcoal grill, and I used Portuguese rolls. My husband and I couldn't stop raving about them. This sandwich now has a place of honor in my repetoire.

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