Karry Hosford
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

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

SJane1's Review

August 15, 2011

acookinazo's Review

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.