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Roasted Tomato Sandwich

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


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.


Roasted tomatoes
500 grams / 1 pound cherry tomatoes
1/4 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 / 1/2 cup plain flour
1 egg, whisked
50 grams / 1/2 cup breadcrumbs
1/4 cup olive or neutral oil
200 grams / 7 ounces goats cheese
250 grams / 8.8 ounces fresh mozzarella
Handful fresh basil
1 baguette
1 tablespoon balsamic vinegar


Roasted tomatoes

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

Crumbed eggplant

  1. Meanwhile, slice the eggplant into 1/4 inch thick slices lengthwise.
  2. Sprinkle over the salt evenly on both sides of each slice, set aside to rest for 15 minutes.
  3. Place the flour, egg and breadcrumbs into 3 separate shallow bowls.
  4. Place the eggplant onto a clean tea towel and press each slice to remove as much moisture as possible.
  5. Pour 1 tablespoon of the oil into a heavy based frying pan and heat on medium low.
  6. Take 1 eggplant slice and toss in the flour, tapping to remove any excess.
  7. Coat in the egg mixture and toss through the breadcrumbs carefully.
  8. Place into the hot frying pan and cook until golden, approximately 2 minutes each side.
  9. Drain on paper towels and repeat with the remaining eggplant slices. Cooking the largest slices down to the smallest.
  10. Remove the tomatoes from the oven and set aside to cool.


  1. 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.
  2. Slice the baguette in half lengthwise and spoon each of the garlic cloves onto the length of the base of the baguette.
  3. Spread each clove into the bread and spoon over some of the tomato juice and sauce and the balsamic vinegar evenly over.
  4. Slice the goats cheese into 1/4 inch pieces and place on the base of your sandwich.
  5. Spoon the cherry tomatoes generously over the goat's cheese.
  6. 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.
  7. Lay the fresh basil on top of the tomatoes and finish with two layers of the crispy eggplant slices.
  8. Top with the melty mozzarella bread.
  9. Wrap tightly with greaseproof paper or aluminum foil and cut into 6 even portions.
  10. Serve up whilst it’s hot.
  11. Dig in.


Recipe by Roamingtaste


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

Keywords: lunch, vegetarian sandwich, summer produce,