#MeatlessMonday Upgrade: Roasted Eggplant Sandwich


No disrespect to eggplant Parmesan, but it’s time to expand our recipe repertoire.


We’re in the heart of eggplant season (which runs from July through October) and the comfort-food standbys—eggplant lasagna, pasta with tomato and eggplant, and of course, our beloved eggplant Parmesan—just aren’t cutting it anymore.


To get the most from the season and break you from your recipe rut, Luci Petlack offers up this tangy, light and fresh recipe: roasted eggplant and herbed goat cheese sandwiches.


Luci Petlack’s Roasted Eggplant and Herbed Goat Cheese Sandwiches

Serves 8



1 eggplant, halved and sliced (about quarter-inch thick)

2 tablespoons olive oil Salt and pepper Red pepper flakes (optional)

8 oz goat cheese (approximately 1 cup)

¼ cup non-fat plain yogurt

½ cup chopped fresh basil

Baby spinach

Roasted red peppers (optional)

16 slices of sunflower seed bread



Preheat the oven to 400˚F. Line a cookie sheet with parchment paper or aluminum foil.


In a large bowl, toss together eggplant, olive oil, salt and pepper. Arrange eggplant in a single layer on the cookie sheet. Sprinkle with red pepper flakes if desired.


Roast in the oven for 30-40 minutes (flipping halfway through) until eggplant becomes golden and tender.


Meanwhile mix goat cheese, yogurt and basil in a bowl. Toast bread until golden brown.


To assemble sandwiches, spread half the bread with the cheese-herb mixture. Layer eggplant, baby spinach and roasted red peppers on top. Close sandwich and enjoy!