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Eggplant and Provolone Sandwich Recipe

Eggplant and Provolone Sandwich recipe


This is a yummy sandwich with eggplant and cheese. You cook eggplant and put it in bread with tomato sauce and melted cheese. It's like a pizza but in a sandwich. It's good for lunch or dinner.


2 medium eggplants
1 small onion
3 cloves garlic
1/4 tsp red pepper flakes
1 (400 g) can crushed tomatoes
1/2 tsp granulated sugar
3 tbsp all-purpose flour
4 ciabatta rolls
1 handful fresh oregano leaves
8 slices provolone cheese
1/4 cup grated pecorino cheese
2 tbsp olive oil
Salt and pepper to taste


Cut the ends off the eggplants and slice them lengthways into 1/2-inch thick strips. Sprinkle with salt and set aside for 10 minutes.
Rinse the eggplant slices and pat dry with paper towels. Spread the flour on a plate and lightly coat the eggplant slices.
Heat 1 tbsp of olive oil in a large pan over medium heat. Cook the eggplant slices in batches for 3-4 minutes on each side until golden. Set aside on a paper towel-lined plate.
For the sauce, finely chop the onion and mince the garlic. In a saucepan, heat the remaining olive oil over medium heat. Add the onion and cook until soft. Stir in the garlic and red pepper flakes, cooking for another minute.
Pour in the crushed tomatoes, add sugar, and season with salt and pepper. Simmer for 10 minutes, then stir in the fresh oregano leaves.
Preheat the grill to high. Slice the ciabatta rolls and open them up slightly.
Assemble the sandwiches by spreading a spoonful of tomato sauce on the bottom half of each roll. Add a layer of eggplant, a couple of slices of provolone, and a sprinkle of pecorino cheese.
Place the sandwiches under the grill for 3-5 minutes or until the cheese is melted and bubbly.
Serve the sandwiches hot with any remaining tomato sauce on the side for dipping.

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