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
Units
Scale
- 1 medium eggplant, cut into 1/2-inch slices
- 6 Tbsp. olive oil, divided
- 3/4 tsp. table salt, divided
- 1/2 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
- 1/2 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 1/4 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 1/4 teaspoon of the salt and remaining 1/4 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 1/4 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