Eggplant Mozzarella Sandwich

I feel like eggplant is a very polarizing vegetable. Either people love it or they hate it. I happen to be one who loves it. This recipe was inspired by this Rachael Ray recipe and it is so tasty and a perfect summer dinner (especially served with Tomato Cucumber Salad!)

Eggplant Mozzarella Sandwich for 4

  • 1 medium to large eggplant, peeled and cut into 1 1/2 thick slices
  • olive oil
  • 4 rolls (gluten free, whole wheat, etc)
  • 1 large tomato, sliced
  • 4 slices fresh mozzarella
  1. Preheat oven to 375 degrees Fahrenheit. Lay eggplant slices on a baking sheet and drizzle with olive oil. Bake for 30 minutes, flipping at 15 minutes.
  2. After eggplant is done, place 1-2 slices of eggplant, 1 slice of mozzarella cheese, and 1-2 slices of tomato on each roll.
  3. Enjoy!


Eggplant Mozzarella Sand


Are you an eggplant lover or hater?


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