"This sandwich was born when I brought home adorable baby eggplants from the local farmers' market. Eggplant and goat cheese go together perfectly." -CL ReaderEggplant is rich in disease-fighting antioxidants. Try a multigrain roll for a fiber boost.


Credit: Karry Hosford

Recipe Summary test

2 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

299 calories; calories from fat 33%; fat 11.1g; saturated fat 5.1g; mono fat 4.3g; poly fat 1g; protein 12g; carbohydrates 40g; fiber 9g; cholesterol 13mg; iron 3mg; sodium 647mg; calcium 137mg.