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A delicious Eggplant Mozzarella Sandwiches served with marinara sauce and garnished with fresh basil.

Eggplant Mozzarella Sandwiches

A hearty Eggplant Mozzarella Sandwiches with flavorful eggplant, melted mozzarella, and rich marinara sauce.
5 from 1 vote
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Course: lunch, Main Course
Cuisine: Italian, Vegetarian
Keyword: easy sandwiches, eggplant mozzarella, Eggplant Mozzarella Sandwiches, healthy sandwiches, vegetarian sandwiches
Prep Time: 25 minutes
Cook Time: 15 minutes
broil_time: 5 minutes
Total Time: 45 minutes
Servings: 4
Calories: 455kcal
Cost: $6

Ingredients

  • 1 medium eggplant about 2 cups cubed
  • 4 tablespoon olive oil divided for sautéing and brushing
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning adds flavor
  • 1 cup marinara sauce for topping
  • ½ teaspoon salt for seasoning
  • 4 sandwich rolls whole wheat or white cut in half
  • 1 tablespoon butter for toasting rolls
  • ¼ teaspoon garlic powder adds flavor to the rolls
  • 4 oz mozzarella cheese shredded or sliced

Instructions

  • Cube the eggplant into ½-inch cubes and mince the garlic.
  • Heat 2 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  • Add the cubed eggplant and Italian seasoning to the skillet. Cook for about 5-7 minutes until the eggplant becomes tender.
  • Stir in the marinara sauce and cook for an additional 3-5 minutes, until the sauce is heated through. Taste and adjust seasoning with salt.
  • Preheat the broiler to high and adjust the oven rack to the middle position.
  • Mix the remaining 2 tablespoon olive oil with the butter and garlic powder. Microwave for 15-30 seconds to melt, then stir to combine.
  • Arrange the sandwich rolls, cut side up, on a baking sheet. Brush the cut sides of the rolls with the garlic butter mixture.
  • Broil the rolls for 4-5 minutes or until golden brown. Watch closely to prevent burning.
  • After removing the rolls, switch the oven from broil to bake at 350ºF. Place the eggplant mixture on top of the toasted rolls, then add mozzarella cheese.
  • Return the sandwiches to the oven and bake for 5 more minutes, or until the cheese is fully melted.

Notes

These sandwiches are perfect for a quick lunch or dinner. The eggplant is savory and the mozzarella perfectly melts for a satisfying bite.

Nutrition

Serving: 1serving | Calories: 455kcal | Carbohydrates: 44g | Protein: 14g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 40mg | Sodium: 1110mg | Potassium: 800mg | Fiber: 6g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 15mg