Eggplant Sandwich Recipe

Prepare eggplant

Preheat the oven to 425°F (220°C). Trim the ends of the eggplant and slice it lengthwise into 1/2-inch (1.2 cm) thick slices (you should get 4–6 slices from a large eggplant). Sprinkle both sides lightly with 1/2 teaspoon salt and let sit on a rack or paper towel for 10 minutes to draw out bitterness and moisture; pat dry.

Make marinade

In a small bowl combine 3 tablespoons olive oil, minced garlic, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk to combine.

Roast eggplant

Brush both sides of the eggplant slices with the marinade (reserve any excess). Arrange slices on a parchment-lined baking sheet in a single layer. Roast for 18–22 minutes, flipping once halfway through, until golden brown at the edges and tender throughout. If using thicker slices, add 3–5 minutes. Remove from oven and let cool 5 minutes. Brush with any reserved marinade.

Make the herb yogurt spread

In a small bowl combine 1/2 cup Greek yogurt and 1 tablespoon mayonnaise (if using) until smooth. Stir in 6 thinly sliced basil leaves, 1/2 teaspoon lemon zest (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Prepare vegetables

Thinly slice the tomato and red onion. Lightly season the tomato slices with a pinch of salt to draw out flavor. Keep prepared vegetables ready for assembly.

Toast bread

Heat a skillet over medium heat and brush one side of each bread slice with the 1 tablespoon olive oil or spread butter on that side. Place oiled side down and toast until golden, about 1–2 minutes. If using cheese, place the cheese on the untoasted side and close the sandwich briefly in the pan or under a broiler to melt (optional).

Assemble sandwiches

Spread a generous layer (about 2 tablespoons) of the herb yogurt spread on the untoasted side of two bread slices. Top each with roasted eggplant slices (2–3 per sandwich depending on slice size), tomato slices, and a few red onion rings. Add the remaining bread slices on top, toasted side up. If desired, drizzle 1 teaspoon balsamic glaze over the eggplant and sprinkle 1/8–1/4 teaspoon red pepper flakes for heat.

Finish and serve

Press the sandwich gently, cut in half crosswise, and serve immediately while the eggplant is warm. Leftovers keep refrigerated up to 2 days; reheat gently in a skillet or oven so eggplant warms without making bread soggy.