The end of summer has arrived and tomatoes are still aplenty which means a bounty lead to this Roasted Tomato Sandwich recipe. Have you tried roasted tomatoes before? I’d love to hear your thoughts in the comments below!

Let’s also paint a picture of what this sandwich includes with crispy eggplant slices, two types of cheeses making for a crispy full sandwich all without a piece of meat in sight. If you want, toss your preference in there, no judgment here.

The meatiness of eggplants and acidity of tomatoes means these two are made for each other and this is a fantastic way to bring these two summer ingredients to your table.

Why you’ll love this

Summer’s last hurrah in a sandwich

The juicy roasted tomatoes with crispy crumbed eggplant wrapped up with cheese in a sandwich is a great way to farewell summer.

Perfect for packed lunches

Thanks to the roasted tomatoes, you can make the ingredients ahead and put this together for a hearty and filling vegetarian sandwich.

Ingredients for Roasted Tomato Sandwich

Tomatoes: Specifically, cherry tomatoes are used here for the reason they contain far less liquid than larger varieties and they pack a real flavor punch.
Garlic and Salt: The salt also helps draw out moisture from the eggplant resulting in the crispy texture you need for this crunchy sandwich whilst also flavoring both the tomatoes and eggplant. Course sea salt don’t just add saltiness but also depth of flavor alongside the garlic which the sandwich would be lost without.
Olive Oil: Olive oil is also a complimentary flavor to the tomatoes and eggplant. If you do not have any on hand a great substitute would be the pricier avocado oil or the lower cost sunflower oil.
Plain flour: You don't need much and this helps dry out the exterior of the eggplant before the dredge in egg and breadcrumbs. Due to the small amount of flour in this, bread flour is a fine substitute in equal measure.
Egg: Helping bind the coating together, this is an essential.
Eggplant: Sometimes also called aubergine, dependent on where you live, the type used here is the Italian eggplant which looks similar to a Globe eggplant, but is smaller in size. Both have a deep purple color and are likely larger than your palm so whichever you can source most easily of these two will work here.
Basil: Fresh basil adds a complimentary flavor here, though it isn’t essential if you cannot source it.
Cheese: Fresh mozzarella cheese is perfect alongside the eggplant, but it’s the goat’s cheese with it’s intense flavor that rounds out the entire sandwich. You could substitute goat’s cheese with cream cheese or even ricotta. To substitute the fresh mozzarella best here; provolone, edam or mild gouda all work for mildness and melt nicely.

Equipment need to make this

Small roasting tray: To roast your cherry tomatoes.

3 shallow bowls: For the eggplant dredge, if you do not have shallow bowls you could use 2 plates for the flour and breadcrumbs.

Heavy based frying pan: To cook your eggplant slices.

More tomato recipes you’ll love

Whipped Feta and Roasted Tomato Quiche

Domatokeftethes - Greek Tomato Fritters

Meatball Sandwich

How to make Roasted Tomato Sandwich:

Preheat your oven to 120C/250F.

Toss the tomatoes into an ovenproof dish, add the olive oil, garlic cloves and salt.

Place in the oven to roast for 1 hour.

Meanwhile, slice the eggplant into ¼ inch thick slices lengthwise.

Sprinkle over the salt evenly on both sides of each slice, set aside to rest for 15 minutes.

Place the flour, egg and breadcrumbs into 3 separate shallow bowls.

Place the eggplant onto a clean tea towel and press each slice to remove as much moisture as possible.

Pour 1 tablespoon of the oil into a heavy based frying pan and heat on medium low.

Take 1 eggplant slice and toss in the flour, tapping to remove any excess.

Coat in the egg mixture and toss through the breadcrumbs carefully.

Place into the hot frying pan and cook until golden, approximately 2 minutes each side.

Drain on paper towels and repeat with the remaining eggplant slices. Cooking the largest slices down to the smallest.

Remove the tomatoes from the oven and set aside to cool.

Slice the baguette in half lengthwise and spoon each of the garlic cloves from the tomatoes onto the length of the base of the baguette.

Spread each clove into the bread and spoon over some of the tomato juice and sauce and the balsamic vinegar evenly over.

Slice the goats cheese into ¼ inch pieces and place on the base of your sandwich.

Spoon the cherry tomatoes generously over the goat's cheese.

Cut the mozzarella and lay onto the top of the bread and place under the broiler or grill for 3 minutes until a little melty.

Lay the fresh basil on top of the tomatoes and finish with two layers of the crispy eggplant slices.

Top with the melty mozzarella bread.

Wrap tightly with greaseproof paper or aluminum foil and cut into 6 even portions.

Serve up whilst it’s hot.

Dig in.

Roasted Tomato Sandwich

Author: Sylvie Taylor
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: Serves 6
Category: Lunch

Print Recipe

Description

The full flavor of oven roasted tomatoes alongside crumbed eggplants and served with two types of cheese makes this Roasted Tomato Sandwich recipe is full of summer flavors and perfect for a lazy lunch.

Ingredients

Scale

Roasted tomatoes
500 grams / 1 pound cherry tomatoes
¼ cup olive oil
5 garlic cloves, peeled
2 tablespoons sea or kosher salt
Crumbed eggplant
1 eggplant
2 tablespoons sea or kosher salt
80 grams / ½ cup plain flour
1 egg, whisked
50 grams / ½ cup breadcrumbs
¼ cup olive or neutral oil
Sandwich
200 grams / 7 ounces goats cheese
250 grams / 8.8 ounces fresh mozzarella
Handful fresh basil
1 baguette
1 tablespoon balsamic vinegar

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Instructions

Roasted tomatoes

Preheat your oven to 120C/250F.
Toss the tomatoes into an ovenproof dish, add the olive oil, garlic cloves and salt.
Place in the oven to roast for 1 hour.

Crumbed eggplant

Meanwhile, slice the eggplant into ¼ inch thick slices lengthwise.
Sprinkle over the salt evenly on both sides of each slice, set aside to rest for 15 minutes.
Place the flour, egg and breadcrumbs into 3 separate shallow bowls.
Place the eggplant onto a clean tea towel and press each slice to remove as much moisture as possible.
Pour 1 tablespoon of the oil into a heavy based frying pan and heat on medium low.
Take 1 eggplant slice and toss in the flour, tapping to remove any excess.
Coat in the egg mixture and toss through the breadcrumbs carefully.
Place into the hot frying pan and cook until golden, approximately 2 minutes each side.
Drain on paper towels and repeat with the remaining eggplant slices. Cooking the largest slices down to the smallest.
Remove the tomatoes from the oven and set aside to cool.

Sandwich

Slice the baguette in half lengthwise and spoon each of the garlic cloves from the tomatoes onto the length of the base of the baguette.
Slice the baguette in half lengthwise and spoon each of the garlic cloves onto the length of the base of the baguette.
Spread each clove into the bread and spoon over some of the tomato juice and sauce and the balsamic vinegar evenly over.
Slice the goats cheese into ¼ inch pieces and place on the base of your sandwich.
Spoon the cherry tomatoes generously over the goat's cheese.
Cut the mozzarella and lay onto the top of the bread and place under the broiler or grill for 3 minutes until a little melty.
Lay the fresh basil on top of the tomatoes and finish with two layers of the crispy eggplant slices.
Top with the melty mozzarella bread.
Wrap tightly with greaseproof paper or aluminum foil and cut into 6 even portions.
Serve up whilst it’s hot.
Dig in.

Notes

Recipe by Roamingtaste

Nutrition

Serving Size: 1 x 3 inch sandwich
Calories: 537 calories per sandwich

Keywords: lunch, vegetarian sandwich, summer produce,