We were talking recently about my favorite sandwiches… but not all sandwiches need to have bread. Such is the case with these Eggplant Sandwich Stacks. I think they’re more aptly named Eggplant Stacks and done. But Mili at the Yoga Center always calls them Eggplant Sandwiches.
They’re easy to make and are a great way to enjoy eggplants…
EGGPLANT SANDWICH STACKS
2 medium sized eggplants 2 cups of tomato pizza or pasta sauce – I like to use this one I make 1 package of mild cheddar cheese, sliced thinly ½ cup of shredded mozzarella cheese Olive oil Garlic and herbs Seasoning mix Salt and Pepper to taste
- Pre-heat the oven to 350F.
- Cut the eggplants in rounds. Do not peel them as the skin will help retain the shape of the eggplants. If you’re not fond of the skins, you can certainly remove them while you’re eating them. They’ll peel off easily.
- Drizzle the eggplant rounds with olive oil and season with garlic and herbs seasoning, salt and pepper to taste. Place them side by side on several cookie sheets to roast in the oven covered with aluminum foil paper. Let them cook in the oven for about 15 -20 minutes.
- After the eggplant stacks are partially cooked… we stack them. Find pieces that are evenly sized so your stack is even. Or if pieces are not exactly the same size, try for the bottom piece to be larger than the top piece.
- Take one piece of eggplant, spread some tomato/marinara sauce on top, but not too much. Place a few slices of cheddar cheese, top with another piece of eggplant.
- Spread more tomato/marinara sauce and finish with a mound of mozzarella cheese. Repeat until you have stacked all pieces of eggplant into these sandwiches.
- Place again in the oven for about 10-15 additional minutes to finish cooking the eggplants and allowing the cheeses to melt and brown on top.
- Allow them to cool a bit before transferring to a plate to serve.
We had these eggplant sandwiches with a lovely rice made in the oven with spinach, mushrooms and nuts.