Roasted Eggplant and Tomato Sandwiches


1 medium eggplant, sliced into 1 inch thick rounds(you may remove the skin if desired)
kosher salt and black pepper to taste
5 tbs extra virgin olive oil, divided
1 pint of cherry tomatoes
1/4 cup capers, drained
6 ciabatta rolls, split and toasted
Grated Parmesan and or ricotta for serving
This is a delicious savory vegetarian sandwich adapted from Martha Stewarts Every Day Food.

  • Preheat oven to 425 degrees.
  • Sprinkle eggplant with 2 tsps of salt, then place in a colander set over a bowl. Let stand for 30 minutes. Rinse and pat dry.
  • Arrange eggplant in a single layer on a rimmed baking sheet.
  • Brush both sides with olive oil.
  • Toss tomatoes in olive oil, then add the eggplant and tomatoes to a baking sheet.
  • Season with a little salt and pepper, then sprinkle with capers.
  • Roast in the oven, flipping eggplant halfway through until eggplant is golden brown and very tender and the tomatoes have burst. About 30-35 minutes.
  • Brush rolls with oil from the pan, then divide vegetables among rolls and top with the cheese of your choice.




45 min


30 min


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