Karry Hosford
Yield
2 servings

"This sandwich was born when I brought home adorable baby eggplants from the local farmers' market. Eggplant and goat cheese go together perfectly." -CL Reader

How to Make It

Step 1

Preheat oven to 275°.

Step 2

Brush oil over eggplant.

Step 3

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggplant; cook 5 minutes on each side or until lightly browned. Sprinkle with salt and pepper.

Step 4

Spread about 1 tablespoon of goat cheese over cut side of each roll half. Place rolls on a baking sheet, cheese sides up; bake at 275° for 8 to 10 minutes or until thoroughly heated.

Step 5

Remove from oven; top bottom half of each roll with 1 eggplant slice, 1 tomato slice, and 1/2 cup arugula. Top sandwiches with top halves of rolls.

Ratings & Reviews

Delicious summer dinner

acookinazo
August 24, 2015
These are yummy! I didn't use any oil at all, just Pam in the frying pan.

SJane1's Review

SJane1
August 15, 2011
N/A

acookinazo's Review

artbypauline
February 03, 2010
Really great sanddwich. However, no way 1tsp.oil spreads over that much eggplant-took more like an ounce. Store-bought roasted peppers are definitely the way to go unless you have a surplus of fresh to use up. No vegetarians in this hoousehold but absolutely no one missed the usual meat entree. Will definitely make again and again.