This sandwich holds very special memories for me. It was a sandwich that I received in my school lunch, weekly. While other kids at school where getting peanut butter and jelly sandwiches in their lunch, I got eggplant! And, as much as I longed for a “normal” sandwich back then, today, I would choose eggplant over peanut butter and jelly any day!
1 large eggplant sliced crosswise ½ inch thick
Extra virgin olive oil, to roast eggplant and brush bread
5 plum tomatoes, sliced
¾ pound feta cheese, sliced
18 basil leaves
Salt and pepper
Preheat oven to 400 degrees
Place cut eggplant on a parchment lined baking sheet, drizzle olive oil over each slice and bake for 15 to 20 minutes until golden brown.
Slice rolls and place on a baking sheet, brush each cut roll with a generous amount of olive oil and broil until toasted. Place 3 to 4 slices of cooked eggplant on to the bottom half of each roll. Top each eggplant with a slice of feta, at this point place back in the oven for just a moment to melt the feta slightly.
Add the tomato that has been seasoned with salt and pepper, and top with 3 leaves of basil. Close the sandwich and enjoy!