Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.

Jamie
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.

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  • Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Nutrition Facts

802.1 calories; 23.8 g protein; 91.3 g carbohydrates; 43.8 mg cholesterol; 1460.2 mg sodium. Full Nutrition

Reviews (178)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/30/2007
Here's what you can do to prevent sogginess: slice YOUNG eggplant crosswise 3/8" thick, place on rack and salt both sides. Allow to sit for several hours, then dab off excess moisture w/a paper towel. Eggplant is just like a sponge so to prevent more sogginess VERY LIGHTLY brush on olive oil; broil on a rack until very nicely browned on both sides. Young eggplant skin is more tender, so you won't have to peel it. Use fruits that are about 2 1/2" at their widest part. I needed 2-3 to make four sandwiches. This gives a really meaty texture without sogginess OR being overdone. To sweeten the loud garlic, after dicing it, I cooked it in a bit of olive oil until soft (do not brown or it will turn bitter), then mashed it before adding to the mayo. Read More
(288)

Most helpful critical review

Rating: 1 stars
11/11/2004
These are the worst! The eggplant was so soggy, it reminded me of guacamole. You should try instead to microwave the eggplant for about 1 1/2 minutes, or until the centers are cooked, then melt margarine in a large skillet over medium heat and fry them until lightly toasted on each side. That's how it's done in the eggplant burger recipe on this site that's fantastic! They come out perfectly. If the eggplant hadn't been ruined, this recipe might've been good. Read More
(54)
241 Ratings
  • 5 star values: 190
  • 4 star values: 42
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
07/30/2007
Here's what you can do to prevent sogginess: slice YOUNG eggplant crosswise 3/8" thick, place on rack and salt both sides. Allow to sit for several hours, then dab off excess moisture w/a paper towel. Eggplant is just like a sponge so to prevent more sogginess VERY LIGHTLY brush on olive oil; broil on a rack until very nicely browned on both sides. Young eggplant skin is more tender, so you won't have to peel it. Use fruits that are about 2 1/2" at their widest part. I needed 2-3 to make four sandwiches. This gives a really meaty texture without sogginess OR being overdone. To sweeten the loud garlic, after dicing it, I cooked it in a bit of olive oil until soft (do not brown or it will turn bitter), then mashed it before adding to the mayo. Read More
(288)
Rating: 5 stars
08/10/2004
Mmmmm! I really liked this recipe. I did change a few things though. First of all I would peel the eggplant. The skin on mine got a little tough after it was cooked and slice the eggplant into 1/2-inch slices. When they're too thin they do come out crispy! Instead of brushing with oil I sprayed the slices with cooking spray and dusted with salt and pepper. I used light mayo and reduced the amount to cut calories. I added 1/4-1/2 tsp garlic powder instead of the garlic cloves because I was short on time. It was delicious! Read More
(163)
Rating: 5 stars
03/28/2006
Truly the most delicious sandwich ever. I cut the eggplant about 1/2" thick and grilled it on a charcoal grill and I used Portuguese rolls. My husband and I couldn't stop raving about them. This sandwich now has a place of honor in my repetoire. Read More
(93)
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Rating: 1 stars
11/10/2004
These are the worst! The eggplant was so soggy, it reminded me of guacamole. You should try instead to microwave the eggplant for about 1 1/2 minutes, or until the centers are cooked, then melt margarine in a large skillet over medium heat and fry them until lightly toasted on each side. That's how it's done in the eggplant burger recipe on this site that's fantastic! They come out perfectly. If the eggplant hadn't been ruined, this recipe might've been good. Read More
(54)
Rating: 5 stars
08/16/2007
I make this almost every week! One of the best veggie meals. Even my carnivore of a husband said that he liked it! OMG! Thank you for such a great recipe! A few changes: Soak in basalmic first....just grill. I use goat cheese instead of feta. Read More
(34)
Rating: 5 stars
08/05/2004
My husband (who is a meat and potatoes man) loved this recipe exactly like it is and can't wait for us to have more eggplant in our garden ready so he can eat it again! Read More
(24)
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Rating: 1 stars
08/07/2004
ooooh this did not turn out for me! It was so disaterous that we have decided to enjoy eggplant when ordered out from now on. But for those of you who have more kitchen success I'd suggest reducing the broiling time a bit my eggplant was a bit... excessively crispy:) Read More
(21)
Rating: 5 stars
08/11/2004
I thought this was one of the best sandwiches I have ever had! I followed the recipe. I did peel the eggplant and I think I would slice it thicker next time - but delicious!! Read More
(21)
Rating: 5 stars
07/24/2006
THIS IS SUCH AN AWESOME SANDWHICH!MY WHOLE FAMILY LOVES IT.I'VE ALREADY MADE THEM TWICE AND CAN'T WAIT TO MAKE THEM AGAIN FOR MY FRIEND'S.I USED FRESH JAPANESE EGGPLANT FROM MY GARDEN.EVERY THING ELSE REMAINED ACCORDING TO RECIPE. Read More
(21)