Eggplant Sandwiches

Eggplant Sandwiches

154

"Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine."
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Ingredients

30 m servings 802 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 802 kcal
  • 40%
  • Fat:
  • 39.5 g
  • 61%
  • Carbs:
  • 91.3g
  • 29%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 1460 mg
  • 58%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
  2. Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Reviews

154
  1. 211 Ratings

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Most helpful positive review

Here's what you can do to prevent sogginess: slice YOUNG eggplant crosswise 3/8" thick, place on rack and salt both sides. Allow to sit for several hours, then dab off excess moisture w/a pape...

Most helpful critical review

These are the worst! The eggplant was so soggy, it reminded me of guacamole. You should try instead to microwave the eggplant for about 1 1/2 minutes, or until the centers are cooked, then melt ...

Here's what you can do to prevent sogginess: slice YOUNG eggplant crosswise 3/8" thick, place on rack and salt both sides. Allow to sit for several hours, then dab off excess moisture w/a pape...

Mmmmm! I really liked this recipe. I did change a few things though. First of all, I would peel the eggplant. The skin on mine got a little tough after it was cooked, and slice the eggplant into...

Truly the most delicious sandwich ever. I cut the eggplant about 1/2" thick and grilled it on a charcoal grill, and I used Portuguese rolls. My husband and I couldn't stop raving about them. ...

These are the worst! The eggplant was so soggy, it reminded me of guacamole. You should try instead to microwave the eggplant for about 1 1/2 minutes, or until the centers are cooked, then melt ...

I make this almost every week! One of the best veggie meals. Even my carnivore of a husband said that he liked it! OMG! Thank you for such a great recipe! A few changes: Soak in basalmic fi...

My husband (who is a meat and potatoes man) loved this recipe exactly like it is and can't wait for us to have more eggplant in our garden ready so he can eat it again!

I thought this was one of the best sandwiches I have ever had! I followed the recipe. I did peel the eggplant and I think I would slice it thicker next time - but delicious!!

ooooh this did not turn out for me! It was so disaterous that we have decided to enjoy eggplant when ordered out from now on. But for those of you who have more kitchen success, I'd suggest redu...

Delicious! The only change we made was to grill the eggplant rather than broiling it. We'll definately be making this again and again.