E L T Sandwiches Eggplant Aubergine Lettuce and Tomato San
Elevate your sandwich game with these flavorful E.L.T. Sandwiches (Eggplant, Lettuce, and Tomato), a bold and plant-based twist on the classic BLT. Tender eggplant slices are coated in a smoky blend of paprika, garlic powder, and olive oil, then roasted to caramelized perfection for a rich, meaty bite. Layered with crisp butter or romaine lettuce, ripe juicy tomatoes, and creamy vegan or regular mayo on toasted sourdough or whole wheat bread, this sandwich strikes the perfect balance between indulgent and wholesome. Quick to prepare in just 35 minutes and packed with satisfying textures and smoky-sweet flavors, this recipe makes an irresistible lunch or light dinner. Pair with chips or a fresh salad for a meal that’s simple, yet unforgettable!
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Recipe Information
Ingredients
- 1 piece Eggplant (small to medium-sized)
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 4 slices Bread (sourdough, whole wheat, or your choice)
- 4 leaves Lettuce leaves (butter or romaine lettuce)
- 1 piece Tomato (medium, ripe)
- 2 tablespoons Vegan mayonnaise or regular mayonnaise
- to taste Optional: Hot sauce
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch rounds. Lay the slices on a clean kitchen towel or paper towels and sprinkle lightly with salt. Let sit for 10 minutes, then pat dry to remove excess moisture.
In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, and black pepper.
Brush both sides of the eggplant slices with the olive oil mixture, then arrange them in a single layer on the prepared baking sheet.
Roast the eggplant slices in the oven for 15-20 minutes, flipping halfway through, or until they are tender and slightly caramelized.
Meanwhile, wash the lettuce leaves and pat them dry. Slice the tomato into 1/4-inch thick rounds.
Toast the bread slices until golden brown (optional, but recommended for added texture).
Spread vegan or regular mayonnaise on one side of each toasted bread slice. Add hot sauce to the mayonnaise if you desire a spicy kick.
To assemble the sandwiches, layer two lettuce leaves, several slices of roasted eggplant, and a few tomato slices on two of the bread slices. Top with the remaining bread slices, mayonnaise side down.
Cut each sandwich in half if desired, and serve immediately. Enjoy your E.L.T. sandwich with a side of your favorite chips or a simple salad!
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 18.5 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1303 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
