Open-Faced Roasted Eggplant Parmesan Sandwiches

Name: Open-Faced Roasted Eggplant Parmesan Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can crushed tomatoes (28- to 32-ounces); 1 small onion, peeled and halved lengthwise; 2 tablespoons extra-virgin olive oil; Salt; Freshly ground black pepper; 1 large eggplant (1 1/2 to 2 pounds), trimmed and cut crosswise into 1/4-inch thick slices; 1/2 cup extra-virgin olive oil, divided; Salt; Freshly ground black pepper; 2 cloves garlic, finely chopped; 1 loaf good-quality semolina bread (12-ounces), sliced lengthwise in half; 6 ounces fresh mozzarella, torn; 1/2 cup finely grated Parmigiano-Reggiano

Servings: persons

1 can crushed tomatoes (28- to 32-ounces)
1 small onion, peeled and halved lengthwise
2 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
1 large eggplant (1 1/2 to 2 pounds), trimmed and cut crosswise into 1/4-inch thick slices
1/2 cup extra-virgin olive oil, divided
Salt
Freshly ground black pepper
2 cloves garlic, finely chopped
1 loaf good-quality semolina bread (12-ounces), sliced lengthwise in half
6 ounces fresh mozzarella, torn
1/2 cup finely grated Parmigiano-Reggiano

1
Sauce Combine the tomatoes, onion and olive oil in a medium heavy saucepan and bring to a boil over moderate heat.
2
Reduce the heat to moderately low and simmer, stirring occasionally, until the sauce has thickened but is still bright and fresh-tasting, about 30 minutes.
3
Season to taste with salt and pepper.
4
Remove from the heat.
5
Sandwiches Preheat the oven to 400.
6
Brush both sides of the eggplant slices with 3 tablespoons of the olive oil.
7
Season with salt and pepper.
8
Arrange the eggplant slices on 2 baking sheets and cover evenly with mozzarella.
9
Bake, switching the position of the baking sheets halfway through, until the eggplant is tender, about 15 minutes.
10
Sandwiches While the eggplant roasts, heat 4 tablespoons of the olive oil and the garlic in a small saucepan over low heat until very fragrant (do not let the garlic brown), about 3 minutes.
11
Sandwiches Preheat the broiler.
12
Brush the bread with the garlic oil and arrange on a baking sheet.
13
Divide the eggplant slices evenly over the two halves of bread, then spoon about 2/3 cup tomato sauce over the eggplant (you will not use all of the sauce).
14
Dot the sauce with the torn mozzarella and sprinkle the parmesan over the sandwiches.
15
Season with pepper and drizzle the remaining 1 tablespoon olive oil over the sandwiches.
16
Sandwiches Broil the sandwiches until the cheese is bubbling and golden, 3 to 5 minutes.
17
Cut each the sandwiches into 4 equal pieces and serve immediately.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 can crushed tomatoes (28- to 32-ounces), 1 small onion, peeled and halved lengthwise, 2 tablespoons extra-virgin olive oil, Salt, and more.

Yes, Open-Faced Roasted Eggplant Parmesan Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!