Scrumptious Easy Eggplant Sandwiches
Delight your taste buds with these Scrumptious Easy Eggplant Sandwiches, a perfect marriage of Mediterranean-inspired flavors and hearty textures! Featuring roasted eggplant slices seasoned with garlic and Italian herbs, this vegetarian recipe is layered with creamy lemon mayo, fresh spinach, juicy tomatoes, sweet red onion, and melty mozzarella cheese, all nestled inside soft, toasted ciabatta rolls. A drizzle of balsamic glaze ties it all together, adding an irresistible tangy-sweet finish. Ready in just 35 minutes, these sandwiches are an easy-to-make yet impressive option for lunch, picnics, or a quick dinner. Vegetarian sandwich lovers, this one's for you!
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 4 rolls Ciabatta bread
- 4 tablespoons Mayonnaise
- 1 teaspoon Lemon juice
- 2 cups Fresh spinach leaves
- 1 large Tomato
- 1 small Red onion
- 4 slices Mozzarella cheese
- 2 tablespoons Balsamic glaze
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash the eggplant and cut it into ½-inch-thick rounds.
In a small bowl, mix olive oil, salt, black pepper, garlic powder, and Italian seasoning. Brush both sides of the eggplant slices with the seasoned olive oil.
Arrange the eggplant slices in a single layer on the prepared baking sheet and roast for 18-20 minutes, flipping halfway through, until tender and golden brown.
While the eggplant is roasting, prepare the other sandwich components. Slice the ciabatta rolls in half and lightly toast them if desired.
Mix mayonnaise and lemon juice in a small bowl to create a tangy spread.
Thinly slice the tomato and red onion.
Once the eggplant is done roasting, assemble the sandwiches. Spread a tablespoon of the lemon mayo on the bottom half of each ciabatta roll.
Layer each sandwich with roasted eggplant slices, fresh spinach leaves, tomato slices, red onion slices, and a slice of mozzarella cheese.
Drizzle a little balsamic glaze over the top before capping the sandwiches with the top half of the rolls.
Serve the sandwiches warm or at room temperature. Enjoy your Scrumptious Easy Eggplant Sandwiches!
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 14.1 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 756 mg | 16% | |
*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.
