Warm Eggplant and Goat Cheese Sandwiches

Warm Eggplant and Goat Cheese Sandwiches Karry Hosford


  • 1 teaspoon olive oil
  • 2 (1/4-inch) vertical slices small eggplant
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (2 ounces) goat cheese, softened
  • 2 (1 1/2-ounce) rustic sandwich rolls
  • 2 (1/4-inch) slices tomato
  • 1 cup arugula


Preheat oven to 275°.

Brush oil over eggplant.

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.

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.

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.

    "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
  • Yield: 2 servings

Nutritional Information

Calories per serving: 299
Caloriesfromfat per serving: 33%
Fat per serving: 11.1g
Saturated fat per serving: 5.1g
Monounsaturated fat per serving: 4.3g
Polyunsaturated fat per serving: 1g
Protein per serving: 12g
Carbohydrate per serving: 40g
Fiber per serving: 9g
Cholesterol per serving: 13mg
Iron per serving: 3mg
Sodium per serving: 647mg
Calcium per serving: 137mg

Good to Know

Eggplant is rich in disease-fighting antioxidants. Try a multigrain roll for a fiber boost.

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