This easy vegetarian sandwich is a whopper of flavor! The tomatoes are roasted with garlic and herbs until sweet and tangy then paired with cheesy roasted eggplant. Serve on soft focaccia with a shmear of easy garlic aioli and fresh basil and you have an easy sandwich shop worthy sammy.
This sandwich recipe takes some time, but most of it is hands off. And best of all, each component (the tomatoes roasted in oil, garlic and herbs; the cheesy roasted eggplant; and the simple garlic aioli) is super versatile. Plus, the basic techniques are worth learning. The recipe makes enough for 4 sandwiches, but consider doubling the recipe for serving at your next garden party!
The Ingredients that Matter
The ingredients for this easy vegetarian sandwich are available all year, but best in summertime. Whenever you make this decadent vegetarian sandwich, here are the ingredients you need to know about:
- Eggplant. This is one of those love it or hate it vegetables, but even if you lean closer to hate it, try this simple preparation. Simply brush ½-inch planks with oil, salt and pepper then finish with some mozzarella cheese. The dry heat from roasting helps to sweeten the eggplant (which helps lessen eggplant's frequent bitter flavor). It's also naturally spongy, meaning it'll soak up that oil and the fat (flavor) from the cheese, leaving a tender and delicious sandwich filling.
- Grape Tomatoes. Available any time of year and naturally sweet, grape tomatoes are ideal for roasting. You can certainly use cherry tomatoes, but here's some insight from the test kitchen: Grape tomatoes have less water and more flesh compared to cherry tomatoes, meaning when roasted grape tomatoes hold their shape and are meatier than cherry tomatoes. Still, both work great here! And pick whatever color of tomato you'd like. Just be sure they are firm.
- Garlic. Whole, unpeeled, cloves of garlic are roasted in a dish with tomatoes, oil and herbs. While it cooks, the papery peel traps in the garlic's moisture while the oil essentially fries the garlic. The result is silky smooth roasted garlic that turns mayonnaise, a squeeze of lemon and a pinch of salt into a perfect sandwich spread.
About The Technique
These simple techniques turn basic ingredients into something super special.
- Roast Tomatoes and Garlic. Sure, the star here is the cheesy roasted eggplant, but the roasted tomatoes, garlic and irresistible herb-infused oil is that sexy black dress that makes the sandwich truly sparkle. Roasting grape tomatoes with oil, garlic and herbs makes the tomatoes super sweet and tangy while the garlic is buttery and delicious. Bonus: The cooking oil is packed with flavor. Do not discard!
- Brush and Top. Roasting is one of the most primitive and simplest cooking skills, but just because it's easy doesn't mean there's room to improve your technique. Start by brushing oil onto slices of eggplant. Be liberal with the oil here as it helps to moisten the eggplant while it roasts. That means you won't have rubbery eggplant. Second, be sure the oven is super hot when roasting. Roasting at 450°F is ideal as it's hot enough to seal in the eggplant's moisture but not too hot that it dries out. And finally, top eggplant with shredded cheese and return to the oven to roast another 10 minutes until the cheese is melted and bubbly.
Looking for more easy vegetarian recipes? Find our complete round-up of vegetarian recipes here.
PrintRecipe
Cheesy Roasted Eggplant and Tomato Sandwich
- Total Time: 40
- Yield: 4 sandwiches 1x
Description
This vegetarian sandwich is a whopper of flavor! The tomatoes are roasted with garlic and herbs until sweet and tangy then paired with cheesy roasted eggplant. Serve on soft focaccia with a shmear of easy garlic aioli and fresh basil and you have a sandwich shop worthy sammy.
Ingredients
- 1 medium eggplant, cut into ½-inch slices
- 6 Tbsp. olive oil, divided
- ¾ tsp. table salt, divided
- ½ tsp. black pepper, divided
- 1 cup shredded low-moisture mozzarella cheese
- 2 cups whole grape tomatoes
- 4 garlic cloves, unpeeled
- 2 sprigs thyme
- 1 sprig rosemary
- ½ cup mayonnaise
- 1 tsp. lemon juice
- 1 loaf focaccia, cut in half lengthwise, then cut into 8 equal pieces
- basil leaves, for serving
Instructions
- Preheat oven to 425°F. Line a sheet tray with parchment paper. Set aside.
- Place eggplant slices on prepared sheet tray and brush with 2 tablespoons of the oil. Sprinkle evenly with ¼ teaspoon each of the salt and pepper. Roast in the oven until tender, about 20 minutes. Remove from oven and top with the mozzarella cheese. Return to the oven and continue cooking until the cheese is melted and golden brown. Remove from oven and set aside.
- While the eggplant roasts, place tomatoes, garlic, thyme, rosemary and remaining 4 tablespoons oil in a medium baking dish (a 9-inch pie dish works great). Roast in the oven until the tomatoes are super tender and the garlic is golden brown, about 30 minutes. Remove from the oven and sprinkle with ¼ teaspoon of the salt and remaining ¼ teaspoon pepper. Cool for 5 minutes.
- Carefully squeeze the garlic out of the papery peel into a small bowl and add mayonnaise, lemon juice and remaining ¼ teaspoon salt.
- To assemble sandwiches, brush some of the cooking oil on both sides of the bread. Spread the garlic mayonnaise evenly on both slices of bread. Repeat with remaining bread, oil and mayonnaise. Divide the eggplant and tomatoes among the sandwiches and top with fresh basil. Serve immediately.
Notes
- Reserve leftover cooking oil for a dip with bread.
- Make this recipe ahead. Follow through to step 4 but reserve the eggplant, tomatoes and garlic mayonnaise in an airtight container for up to 3 days.
- This sandwich tastes great warm, room temperature or even cold.
- Prep Time: 10
- Cook Time: 30
- Category: Sandwich
- Method: Roasting
- Cuisine: Vegetarian
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