Eggplant Sandwich

If you love aubergines, this recipe is for you: a grilled eggplant, tomato and goat cheese sandwich that’s big on bold flavors but short on all-important prep time. We think it just might be the best eggplant sandwich recipe to add to your repertoire. Whether you’re a devoted vegetarian or just looking for a satisfying meat-free sammie once in a while, this eggplant sandwich is here to impress, thanks to the always-winning combo of earthy eggplant, tangy goat cheese, juicy heirloom tomatoes and herbaceous basil flavors.

Eggplant Sandwich Ingredients

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• Garlic: Garlic is the main seasoning ingredient for these sandwiches, to infuse both the bread with its bold spice and the veggies before grilling. When mixed with a little olive oil, the garlic creates the perfect flavored rub for both.
• Ciabatta rolls: We love rustic Italian ciabatta rolls for these grilled veggie sandwiches. They toast well and absorb all the juices without falling apart. Fresh focaccia bread would also be delicious.
• Eggplant and tomatoes: The stars of the show! Look for dark purple, unbruised eggplants at the market, along with fresh heirloom tomatoes, then slice them both into 1/2-inch thick rounds.
• Goat cheese: Tangy, creamy goat cheese works so well with the garlic-rubbed grilled veggies. You’ll want softened goat cheese, however, as it will be easier to spread.
• Basil: You’ll need a bunch of fresh basil leaves too, to lend a bright herby finish to these savory sammies.

Directions

Step 1: Prep the bread

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Slice the ciabatta rolls in half. In a small bowl, mix the olive oil and minced garlic until it resembles a paste. Brush half the mixture onto the cut sides of the rolls, reserving the other half for the next step.

Step 2: Prep the veggies

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Slice the eggplant and tomatoes into 1/2-inch thick discs. Brush the remaining garlic oil on both sides of the vegetables, then sprinkle with salt and pepper.

Step 3: Grill everything

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Grill the eggplant slices on a grill or grill pan, covered, over medium heat until tender, four to five minutes per side. Grill the tomato slices, covered, until lightly browned, one to two minutes per side. Finally, grill the rolls cut side down until golden and toasted, one to two minutes.

Step 4: Build the sandwiches

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Spread the bottoms of the rolls with the softened goat cheese. Top that with the basil leaves, grilled eggplant and tomato slices. Cover the sandwiches and dig in!

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Eggplant Sandwich Variations

• Try it with meat: We love this vegetarian-friendly sandwich as is, but you could sneak in some extra protein by adding grilled chicken, sliced prosciutto or thin chicken cutlets.
• Add more veggies: In addition to grilled eggplant and tomatoes, grilled or roasted red peppers would be so good here. You could even do fresh cucumber slices.
• Switch up the cheese: Not a fan of goat cheese? Opt for sliced mozzarella, provolone or crumbled feta.
• Add lettuce: For some greens, pile a bit of peppery arugula or crisp romaine leaves on top of the veggies.

How to Store Eggplant Sandwiches

There’s nothing worse than biting into a sandwich the next day, only to be met with stale or soggy bread. Luckily ciabatta stays fresher longer, given its extra fat content, so you’re one step ahead of the game if you go with these rolls. To keep your sandwiches from drying out, we suggest the double-wrap approach. Wrap them in parchment paper or plastic wrap first, then place them in zip-top bags in the fridge, since the sandwiches contain dairy.

How long does grilled eggplant last?

If you have lots of leftover veggie slices lying around that haven’t been made into sandwiches, wrap them separately and make more sandwiches later in the week. Grilled eggplant slices will stay fresh in the fridge for up to five days. Grilled tomato slices will break down more quickly though, so you’ll want to use those up in a day or two.

Can you make grilled eggplant and tomato sandwiches ahead of time?

Yes, up to one day ahead. Double-wrap them the same way, then place them in the fridge overnight. Allow them to come to room temperature before taking the first bite.

Eggplant Sandwich Tips

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Do you need to sweat eggplant before grilling it?

While not necessary, sweating the eggplants always helps and makes them taste less bitter. This process is simple but takes a bit of time. Simply salt your eggplant slices on both sides, then place them on paper towels or in a colander, and let them weep for 20 to 30 minutes, until most of the moisture has leaked out. Pat them dry.

Can I use different bread?

Absolutely! Crusty ciabatta bread is classic for these Italian-style sandwiches, but go with whatever you have. French bread, hard rolls—even whole wheat or spinach wraps would be great for this sandwich with eggplant.

You could even skip the sandwich tops and serve this hearty sandwich open-face with a fork and knife, to turn it into a lower-calorie meal. You’ll save more than 150 calories per serving (and bring the sodium below 700mg) if you use only half the bread.

What should I serve with eggplant sandwich recipes?

This sandwich is filling enough on its own, but if you’re ravenous when you go to eat it, a side of chips or pretzels would be yummy. You could also pair it with a lightly dressed, leafy green salad.