If Eggplant Parmesan and a fancy Italian sandwich had a delicious little love child, it would be this beauty: the open faced eggplant parmesan sandwich. It’s got all the cozy, melty, saucy flavors of the original, but with way less drama (no breading, no frying, no oil splatter on your favorite shirt.) Just roast some eggplant, toast some bread, layer up the good stuff and boom, dinner’s done.
Eggplant, by the way, is totally the unsung hero of a Mediterranean diet. When you roast it right, it turns all silky and sweet. Basically it’s the kind of veggie that soaks up flavor like it’s on a mission. In this recipe, it cozies up with pesto, tomato sauce, and two kinds of cheese for a lighter, fresher twist on the classic comfort dish.
Ingredients
- 2 small eggplants, sliced into 1/2-inch rounds
- Kosher salt
- 1 large loaf ciabatta bread, about 1 pound
- Extra virgin olive oil
- 1 cup basil pesto, homemade or store-bought
- 2 to 3 cups marinara sauce
- 10 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
- 1/2 cup freshly grated Parmesan
- Fresh basil for garnish, optional
Directions
Step 1
Lay out your beautiful purple rounds on a cutting board or tray, sprinkle both sides generously with kosher salt, and let them sit for a bit while you prep the bread. The salt works its magic by drawing out any bitterness.
Step 2
Now, grab your ciabatta. It’s the sturdy, crusty stage for all our toppings, after all. Once you’re ready, set your oven to broil and position a rack in the middle. Then, carefully slice the bread in half horizontally. Lay the halves cut-side up on a baking sheet coated in cooking spray or a silicone baking mat, drizzle generously with olive oil, and pop them under the broiler. Be sure to keep a close eye on them though. They’ll go from “perfectly golden” to “uh-oh” real fast. About 1–2 minutes should do it.
Step 3
After that, turn the oven down to 400°F. By now, your eggplant should be glistening with tiny beads of moisture (that’s the salt doing its thing.) Wipe them dry with a paper towel to remove the excess water and salt. Arrange the slices on a lightly oiled baking sheet, brush the tops with a bit more olive oil, and roast until they’re soft, golden, and smelling incredible, about 20 minutes.
Step 4
Now the fun part: assembling your masterpiece. Spread a generous layer of pesto over the toasted bread, then spoon on about three-quarters of your spaghetti sauce. Lay down the roasted eggplant slices, top each with a round of mozzarella, and finish with a cozy dollop of red sauce on each cheese slice.
Step 5
Slide your loaded up bread back into the oven and bake for about 10 minutes, just until the mozzarella is melted and maybe a little bronzed on top. Pull it out, sprinkle with grated Parmesan (because obviously, more cheese,) then pop it back in for another minute or two so it all gets warm and happy together.
Step 6
Remove your bubbly, golden creation from the oven and let it cool for just a moment. Slice each half of the bread into 5–6 pieces so everyone gets their own perfect eggplant stack. Finish with a sprinkle of fresh basil, stand back, and admire your work before diving in.
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