Roasted Eggplant and Tomato Sandwiches

Photo: Romulo Yanes
Prep Time:
10 mins
Total Time:
1 hrs 15 mins

When tomatoes and eggplant roast together until they reach a melty and delicate consistency, they become a flavorful combo for a vegetarian sandwich that still satisfies.


  • 1 medium eggplant, sliced into 1-inch-thick rounds

  • Coarse salt and ground pepper

  • 5 tablespoons olive oil, divided

  • 1 pint cherry tomatoes

  • ¼ cup capers

  • 6 ciabatta rolls, split and toasted

  • Grated Parmesan or ricotta, for serving


  1. Preheat oven to 425 degrees. Sprinkle eggplant with 2 teaspoons salt, and place in a colander set over a bowl. Let stand 30 minutes. Rinse and pat dry.

  2. Arrange eggplant in a single layer on a rimmed baking sheet. Brush both sides with 1/4 cup oil. Toss tomatoes with remaining tablespoon oil, season with salt and pepper, and add to sheet. Sprinkle with capers. Roast, flipping eggplant halfway through, until eggplant is golden brown and very tender and tomatoes have burst, 30 to 35 minutes.

  3. Brush rolls with oil from pan. Divide vegetables among rolls and top with cheese.

Cook's Notes

Take a Loaf Off
Omit the bread and serve as a rustic side dish with meat or chicken.

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