Summertime Eggplant Sandwiches
A perfect vegetarian summer sandwich made with tender eggplant slices, sweet red pepper, avocado, and feta cheese, on crispy toasted bread. Fresh, flavorful, and delicious!
Brie’s Notes
There’s plenty to like about this over-stuffed vegetarian sandwich recipe: generous slatherings of lemony avocado, loads of crisp veggies, and aromatic fresh basil. But the MVP has to be the tender caramelized eggplant rounds.
The slices are easy to prepare and contribute a substantial “meaty” texture. My favorite way to cook them is using the broiler on our countertop oven but you can also air fry them.
Depending on the size of your eggplant you might have some leftover slices. Lucky you, they’re great for snacking on (especially when spread with hummus) or chopping up for topping pizza bagels!
Ingredient Notes
Bread: We used toasted slices of seedy whole-grain bread. But this mess of yummy ingredients would be right at home in a tortilla wrap. Or stuffed inside a toasted baguette – just scoop out a little of the bread first (like we did with these veggie subs) to create a cozy space for all your sandwich fillings.
Feta Cheese: Adds a rich salty flavor. For a dairy-free option, substitute an equal amount of chopped kalamata olives.
Eggplant Skin: I like to leave the skin on – it keeps the rounds more intact. But I use a fork to pierce the skin making it easier to bite through. Grab a fork and poke the eggplant working your way up and down making rows of little dots (it’s faster than it sounds). Alternatively, you can peel a few random strips lengthwise from the eggplant.
How to Cook Eggplant Slices
- Slice and Season: Once the eggplant skin is prepped, cut it into ½-inch to ¼-inch slices. Then, brush (or spray) the slices with oil on both sides and season with salt and pepper.
- Add to Pan: Arrange the slices in a single layer on the pan or air fryer basket. *You may need to make 2 batches depending on the size of your eggplant.
- Broil: Use medium-high or high heat. Cook 4 to 6 minutes per side or until the skins have softened and the flesh is fork-tender.
- Air Fry: At 400F for 5 to 6 minutes per side.
Sandwich Assembly
Once the eggplant is cooked, toast the bread. Mix up the avocado mash and spread on the toast. Then, layer on the veggies, and dig in!
Summer Eggplant Sandwich
A celebration of delicious summer veggies, these eggplant sandwiches are endlessly customizable. Feel free to substitute any combination of cheese, fresh vegetables, or bread you have on hand.
Ingredients
Eggplant Rounds:
- 1 Small Eggplant (9 to 10 ounces),
- 1 to 2 tablespoons Oil or Oil Spray (we used avocado oil)
- Salt and black pepper, to taste
Lemon Avocado Mash:
- 1 Small Avocado, seeded and peeled
- 2 tablespoons Crumbled Feta Cheese
- ½ teaspoon Lemon Zest
- 2 teaspoons Lemon Juice
- Seasonings: Salt and Pepper, 1/8 teaspoon Red Pepper Flakes (optional)
Sandwich Assembly:
- 4 Slices Whole Grain Bread
- 1/2 cup Jarred Roasted Red Peppers, drained and chopped
- 8 Cucumber Slices
- 8 Slices Red Onion
- 3 Lettuce Leaves, torn into pieces
- Fresh Basil Leaves
Instructions
- Prep and Slice The Eggplant: Use a fork to prick the eggplant skin or peel a few stips of the skin lengthwise. Cut the eggplant into ½ to ¼ -inch thick slices. Brush or spray the slices with oil on both sides and season with salt and pepper.
- To cook with the Broiler: Arrange slices in a single layer on the pan. Broil on medium-high or high heat, until the skins have softened and the flesh is browned and fork-tender, about 4 to 6 minutes per side. *The time will vary depending on your broiler, begin checking on your slices after 3 minutes for each side, and add more time as needed.
To cook in an Air Fryer: Preheat to 400F°. Place slices in a single layer in the air fryer basket and cook for 5 to 6 minutes per side or until golden and tender. - Make The Avocado Spread: Place the avocado in a bowl and mash with a fork until chunky. Stir in the feta, lemon zest, lemon juice, and red pepper flakes (if using). Taste and season with salt and pepper.
- Assemble The Sandwiches: Toast the bread and spread with avocado mash. Layer two bread slices with the lettuce, cucumbers, a few slices of eggplant, red pepper, red onion, and basil. Top with the remaining bread smeared with the lemony avocado and dig in!
Notes
Multiple Batches: Depending on the size of your eggplant/oven you may have to cook the slices in 2 batches to keep them from overlapping.
Storage: Leftover cooked eggplant can be refrigerated in an airtight container for up to 4 days.
Reheating: The toaster oven is great for reheating eggplant. Add the leftovers to an ungreased sheet pan and heat at 350°F / 325°F Convection until warmed through, about 8 to 12 minutes. *You do not need to preheat the toaster oven when reheating food.
Nutrition Information:
Yield: 2 Serving Size: 1 SandwichAmount Per Serving: Calories: 424Total Fat: 24gSaturated Fat: 3.9gCholesterol: 8mgSodium: 365mgCarbohydrates: 46.3gFiber: 16.5gSugar: 12.8gProtein: 12.5g
Recipe Variations
You can change up these sandwiches in lots of fun ways! Here are a few of our favorite ideas.
- Extra Filling: Add savory tofu slices or a slathering of hummus.
- Muffaletta Style: Swap the avocado mash for tapenade and slices of provolone cheese.
- Wrap It Up: Pop everything in a wrap (or pita) and top with dollops of homemade tzatziki sauce.
Or try swapping the lettuce for arugula or spinach. Add tomato or pickle slices. Have an open jar of pesto? Dollop on a spoonful or two. Feel free to get creative and pile on whatever needs to be used up in the fridge.
Even more tasty vegetarian sandwich recipes:
Veggie Hummus Pitas
Air Fryer Grilled Cheese
Ultimate Hummus Sandwich
This recipe is fabulous! My whole family loved this sandwich. I also added a little pesto to one side of the ciabatta. Thanks so much for sharing your recipe!
I’m so glad everyone enjoyed it, Patty!
Thanks for taking the time to comment. I love your pesto idea, it sounds over-the-top delicious. Definitely going to use it the next time we make this sandwich.
I came looking for instructions on how to roast eggplant cubes. I have one medium eggplant and want to use half the cubes on a pizza and the other half to have on hand for my next curry.
Thanks for the fork-piercing tip. I’ll give it a try.
that’s one heck of a sandwich! i love the mash and your eggplant coins look perfect!
Thanks, Grace! I think our toaster oven’s broiler gets all the credit for the eggplant though, I’m developing quite a crush on it 🙂