I was in the mood for an eggplant sandwich grilled the other day; however, 1) I don’t have a grill at home, and two) it seemed like an awful amount of effort, so I came up with this accessible skillet version instead. The Eggplant Mozzarella sandwiches that resulted are the perfect “meaty” combo of sauteed eggplant, drenched in marinara sauce and piled on a garlic butter toasty bun and then topped with melted mozzarella cheese. YES PLEASE.
WHAT TO SERVE WITH EGGPLANT MOZZARELLA SANDWICHES
The cucumber sandwiches are pretty filling, so I’d combine them with something easy, such as a simple side salad, to reduce the weight of the meal. If you’re looking for something more nutrient-rich, these would be great served with marinated Cauliflower Salad, Roasted Asparagus and tomatoes, Garlic Parmesan Roasted Cauliflower, or sauteed vegetables.
SANDWICH SIZES AND SERVINGS
This recipe can make 3-4 sandwiches based on the dimensions of your eggplant and the dimensions of your buns or rolls. I utilized hoagie buns approximately 6 inches long and an eggplant around 8 inches long. I was able to create three huge sandwiches. If you had round rolls, four sandwiches would likely be piled high.
HOW TO STORE LEFTOVERS
These sandwiches should be eaten immediately after being made, so if you’re in a household with fewer members that will not be eating all of the sandwiches simultaneously, make sure that you keep the pieces in separate containers. The sauteed eggplant and red sauce in a separate container, then heat it in a pan or the microwave. Toast your bread and butter before assembly. Then add the cheese and eggplant and heat briefly enough to soften the cheese.
MOZZARELLA OPTIONS
I opted for fresh mozzarella as it melts perfectly, and I can purchase it reasonably. If fresh mozzarella isn’t readily available or available at a fair price, you can substitute the shredded mozzarella. Full-fat mozzarella always melts better than part-skim. However, part skim is a good option in the pinch.
INGREDIENTS
One eggplant (8″ length) ($1.49)
4 Tbsp olive oil divided ($0.32)
Two cloves of garlic ($0.16)
One teaspoon Italian seasoning ($0.10)
1 cup marinara sauce ($0.50)
1/2 tsp salt ($0.02)
Four rolls ($1.53)
1 Tbsp Butter ($0.11)
1/4 teaspoon of garlic powder ($0.02)
Four oz. mozzarella ($2.00)
INSTRUCTIONS
Cut the eggplant into cubes of 1/2 inch. Slice the garlic.
2. Heat 2 tablespoons of olive oil inside a massive pan at medium temperature. Then add the garlic minced, and cook for about a minute before adding the cubed eggplant and Italian seasoning. Cook until the eggplant becomes soft (5-7 mins).
Incorporate the marinara sauce into the skillet together with the eggplant. Stir to mix, then cook until it is cooked (3-5 mins). Then taste and adjust the salt (about 1/2 teaspoon).
The boiler should be heated up in your oven, and ensure that you have the rack placed at the center. Combine the remaining two Tbsp olive oil along with garlic powder and butter. In the microwave, for about 15-30 seconds to melt butter. Then, stir until it is all combined.
Put the bread rolls onto baking sheets with the cut sides facing up. Apply the olive oil and butter mixture over the cut edges of the buns. Bake them under the broiler for approximately 5 minutes or until they’re lightly golden brown (observe as the broiler temperature is not the same).
After taking the bread from the oven, turn the broil setting to baking (350oF). Place the eggplant mixture on the toasty rolls, and then add mozzarella. Place the sandwiches back in the oven to bake for 5 minutes or until the mozzarella has melted. Serve hot!
