I love making these simple open faced Roasted Eggplant Sandwiches for my family. You could eat them open faced or put them together and you could add as much variety as you like. I have just listed the basic ingredients here for simplicity, but this is just to give ideas, add whatever you may fancy!
Roasted Eggplant Sandwich
eggplant, slices, 1/4 to 1/2 inch thick
mozzarella cheese, if desired
- I first slice up an eggplant into 1/4 to 1/2 inch round slices. I coat each slice with olive oil, salt and pepper. I then place on a baking sheet and bake in a 400F for 20 – 30 minutes. Once the eggplant has softened and is tender I remove from the oven, turn the oven off and cover each slice of eggplant with mozzarella cheese. I then put the eggplant back in the oven into the cheese has melted over the eggplant slices.
- I lightly toast my slices of bread (I use Ezekial), then spread each slice of bread lightly with mayonnaise.
- I add some sliced tomatoes to the bread and then top with the roasted eggplant. This is a simple, delicious sandwich that can be eaten open faced or topped with another slice of bread.