Roasted Eggplant Focaccia Sandwich

This is quick and a great lunch to bring to work or bring to a picnic. This sandwich is very feeling and good for you.

Ingredients

1 medium sized eggplant, sliced

1 loaf of Focaccia bread

2 slices of provolone cheese

1/4 cup balsamic vinegar

1 tablespoon mayo (optional)

2 sprigs of fresh rosemary

olive oil, brushing

salt and pepper to taste

Instructions

-1. Heat your oven to 400 degrees F. Line a baking sheet pan with foil or parchment paper.

-2. Line eggplant slices on the pan, spread out, brush oil on each slice, season with salt, pepper, and a sprig of fresh rosemary.

-3. Flip the eggplant slices and repeat the process.

-4. Bake for 40-50 minutes or until they caramelized or browned.

5. Remove from the oven and set aside.

For the sandwich

-1. Slice the focaccia bread, spread the mayo, add the cheese on top. Place in an oven or mini oven toaster for 10 minutes or until the cheese melted. For the meantime, add the balsamic vinegar into a pan, simmer and reduce to half the amount. Keep an eye on your balsamic vinegar, they tend to burn. Do a taste test and if taste sweet your vinegar is done.

-2. Remove the bread from the oven toaster. Assemble, top with roasted eggplant, tomato, basil, and drizzle the balsamic vinegar reduction.

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