Roasted Eggplant Sandwiches

Roasted Eggplant Sandwiches, with arugula and aged cheddar
Yield: 2

Roasted Eggplant Sandwiches


  • 1 eggplant, sliced lengthwise
  • Salt, to taste
  • 2 tsp olive oil
  • 1/4 tsp paprika
  • 4 slices sourdough bread
  • 1 cup arugula
  • 1/4 cup sliced aged cheddar
  • Smear of mayo (optional)


  1. Set the oven at 400℉. Sprinkle the salt over the eggplant and let sit for 15 minutes, then wipe off any accumulated water. Mix together olive oil and paprika and then brush each side of the sliced eggplant with oil mixture and place on a lined sheet tray. Roast for 15–20 minutes or until the eggplant is very soft.
  2. Divide the eggplant between the slices of bread, then top each one with cheese. Place beneath the broiled and cook until the cheese is melted. Divide arugula between the sandwiches then cut in half and serve.

Eggplant is often relegated to classic parmigiana, or baba ganoush. But it can be so much more! Take the time to salt and season it and put it in a nice hot oven and it will melt into a sweet and savoury treat that will easily be the star of any plate.

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