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Roasted Eggplant and Mozzarella Sandwiches

Roasted Eggplant and Mozzarella Sandwiches

These italian-inspired sandwiches layer tender roasted eggplant with fresh mozzarella, tomatoes, basil, and a bright balsamic spread. Toasted ciabatta keeps the sandwiches crisp while the warm eggplant gently softens the cheese.

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves: 4

Ingredients

  • 2 tbsp balsamic vinegar
  • 4 tbsp extra-virgin olive oil (divided)
  • 1 tsp kosher salt (divided)
  • 1 clove garlic (finely grated)
  • 1.25 lb eggplant (cut crosswise into 1/2-inch slices)
  • 2 medium tomatoes (sliced)
  • 0.25 cup mayonnaise
  • 4 rolls ciabatta rolls (split)
  • 0.5 cup fresh basil leaves (loosely packed)
  • 0.25 tsp red pepper flakes
  • 8 oz fresh mozzarella (sliced)
  • 0.5 tsp black pepper (freshly ground)

Instructions

  1. Place an oven rack in the center position and heat the oven to 425°F (220°C) for at least 10 minutes while you prepare the vegetables.
  2. Line a rimmed half-sheet pan with parchment paper, arrange the 1.25 lb sliced eggplant in a single layer, and pat the slices dry with paper towels so they roast rather than steam.
  3. Brush both sides of the eggplant with 3 tbsp extra-virgin olive oil, then season evenly with 3/4 tsp kosher salt and 1/2 tsp black pepper.
  4. Roast the eggplant on the center rack at 425°F (220°C) for 15 minutes, then use tongs to flip each slice and continue roasting for 10-12 minutes until the slices are browned at the edges and tender when pierced with a fork.
  5. While the eggplant roasts, stir 1/4 cup mayonnaise, 2 tbsp balsamic vinegar, 1 finely grated garlic clove, 1/4 tsp red pepper flakes, and the remaining 1/4 tsp kosher salt together in a small bowl until smooth, about 1 minute.
  6. Place the 4 split ciabatta rolls cut-side up on a second rimmed baking sheet, brush the cut sides with the remaining 1 tbsp extra-virgin olive oil, and toast them in the 425°F (220°C) oven for 4-5 minutes until lightly golden and crisp at the edges.
  7. Spread the balsamic mayonnaise evenly over the cut sides of the toasted ciabatta rolls while the bread is still warm.
  8. Divide the roasted eggplant among the bottom halves of the rolls, using tongs to slightly overlap the slices so each sandwich has an even layer.
  9. Top each eggplant layer with 2 oz sliced fresh mozzarella, then return the open-faced bottom halves to the 425°F (220°C) oven for 3-4 minutes until the cheese is warm and just beginning to soften but not fully melted.
  10. Remove the baking sheet from the oven and top each sandwich with sliced tomatoes and 0.5 cup fresh basil leaves divided evenly among the 4 sandwiches.
  11. Close the sandwiches with the top halves of the rolls, press gently with a spatula for 10 seconds to compact the fillings, and let the sandwiches stand for 2 minutes so the juices settle into the bread.
  12. Cut each sandwich in half with a serrated knife on a cutting board and serve warm, checking that the eggplant is fully tender and the mozzarella is soft before plating.

Nutrition (per serving)

  • Calories: 548
  • Protein: 19 g
  • Fat: 30 g
  • Carbohydrates: 52 g
  • Fiber: 8 g
  • Sugar: 11 g
  • Sodium: 1040 mg

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