Eggplant BLT Sandwich | Dads That Cook
By Jason Glover
AuthorJason GloverThis epic sandwich has a little bit of everything! Part BLT, part eggplant parmesan on toasty ciabatta, with some chipotle mayo and pickles thrown in for good measure!
Preheat oven to 400°F.
Slice the eggplant into 1/2" thick slices and place on a large baking sheet along with the sliced mushrooms.
Drizzle both sides of the eggplant slices with olive oil and season with salt and pepper. Toss the mushrooms with some olive oil and season as well.
Roast everything for 25-30 minutes, until nicely browned and softened.
Toast the ciabatta rolls.
Place a slice of eggplant and some mushrooms onto the bottom bun and top with some warm marinara sauce and crumbled goat cheese.
Next, add a couple slices of bacon a couple of tomato slices. Drizzle with chipotle mayo.
Top with some baby spinach, cucumber slices, and pickles.
Place the top of the bun on and dig in!
Ingredients
Directions
Preheat oven to 400°F.
Slice the eggplant into 1/2" thick slices and place on a large baking sheet along with the sliced mushrooms.
Drizzle both sides of the eggplant slices with olive oil and season with salt and pepper. Toss the mushrooms with some olive oil and season as well.
Roast everything for 25-30 minutes, until nicely browned and softened.
Toast the ciabatta rolls.
Place a slice of eggplant and some mushrooms onto the bottom bun and top with some warm marinara sauce and crumbled goat cheese.
Next, add a couple slices of bacon a couple of tomato slices. Drizzle with chipotle mayo.
Top with some baby spinach, cucumber slices, and pickles.
Place the top of the bun on and dig in!
