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Roasted Eggplant and Mozzarella Sandwich

A savory and satisfying sandwich with layers of roasted eggplant, melted mozzarella, and fresh basil, served on rustic bread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 large eggplant sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup fresh mozzarella sliced
  • 4 slices rustic bread such as ciabatta or sourdough
  • 1/4 cup fresh basil leaves
  • 1 tbsp balsamic vinegar optional

Instructions
 

  • Preheat the oven to 200°C (400°F).
  • Lay the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper.
  • Roast for 15-20 minutes, flipping halfway through, until the eggplant is tender and golden.
  • While the eggplant is roasting, toast the bread slices in the oven or on a skillet until golden and crispy.
  • To assemble, layer the roasted eggplant slices, mozzarella, and fresh basil on two slices of the toasted bread.
  • Drizzle with balsamic vinegar if desired.
  • Close the sandwich with the remaining slices of bread and serve warm.

NUTRITION FACTS (Per Serving)

Calories: 220 kcal
Carbohydrates: 25 g
Fat: 12 g
Protein: 10 g