Eggplant Marinara Sandwiches
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 780
- Total Fat
- 41 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 50 milligrams
- Sodium
- 1110 milligrams
- Carbohydrates
- 74 grams
- Dietary Fiber
- 6 grams
- Sugar
- 11 grams
- Protein
- 27 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 medium-large eggplant (about 1 pound), cut into 1/2-inch-thick rounds (12 to 14)
Kosher salt and freshly ground pepper
5 tablespoons extra-virgin olive oil, plus more for the grill pan
4 cloves garlic, thinly sliced
1 15-ounce can cherry tomatoes
1/2 teaspoon red pepper flakes
4 cups baby arugula
Juice of 1/2 lemon
4 ciabatta rolls, split and toasted
1 8-ounce ball fresh mozzarella cheese, halved and thinly sliced
Grated pecorino romano cheese, for sprinkling
1/2 cup fresh mint
Directions
- Season both sides of the eggplant slices with salt and pepper and set aside. Heat a grill pan over medium-high heat and brush lightly with olive oil. Brush the eggplant slices on one side with 2 tablespoons olive oil. Grill, oil-side down first, until well marked and tender, 3 to 5 minutes per side. Remove to a baking sheet.
- Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium-high heat until shimmering. Add the garlic and cook until golden brown, 2 to 4 minutes. Add the tomatoes, a pinch of salt and the red pepper flakes. Reduce to a steady simmer and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce is thickened, 8 to 10 minutes; season with salt.
- Toss the arugula in a large bowl with the lemon juice, remaining 1 tablespoon olive oil and a pinch each of salt and pepper.
- Divide the eggplant among the roll bottoms and top with the tomato sauce and sliced mozzarella. Sprinkle lightly with salt, pepper and grated pecorino. Add the mint and roll tops. Serve with the arugula salad; sprinkle with more grated pecorino.