Open-Faced Eggplant Sandwich

Open-Faced Eggplant Sandwich
Staff Writer
Open-Faced Eggplant Sandwich
Sarah O'Toole
Open-Faced Eggplant Sandwich

This vegetarian sandwich is full of flavor — marinated eggplant, grilled to perfection, is piled high on top of layers of fresh tomato, red onion, and spinach and results in a satisfying meal that won't leave you feeling stuffed.

Click here to see 11 Open-Faced Sandwiches for Summer.

6
Servings
74
Calories Per Serving
Deliver Ingredients

Ingredients

For the grilled vegetables

  • 1/2  Cup  reduced-sodium tamari
  • 1  Cup  water
  • 2  Tablespoons  paprika, preferably smoked
  • 2  Tablespoons  garlic powder
  • 2  Tablespoons  onion powder
  • 1  Teaspoon  cayenne (optional)
  • 1/2  large eggplant, sliced very thinly into rounds

For the sandwich

  • 6-8  slices sandwich bread
  • Handful of spinach
  • 1/2  red onion, sliced
  • tomato, sliced
  • Dijon mustard, to taste

Directions

For the grilled vegetables

In 1 large or 2 medium-sized flat dishes, combine the tamari, water, paprika, garlic powder, onion powder, and cayenne, if using, and stir. Place the eggplant in the dish to marinate for at least 20 minutes.

Preheat a gas grill on medium heat.

Place the eggplant on the grill and cook for 5-7 minutes on 1 side and flip and cook the other side for 5-7 minutes. Remove from the heat and set aside.

For the sandwich

Turn the oven to broil. Place the bread on a baking sheet and spread mustard on the bread. Top with the spinach, onion, and tomato. Broil for 3 minutes.

Remove from the oven and place a couple eggplant slices on top and a little more mustard, if desired.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
13g
10%
Protein
5g
11%
Vitamin A, RAE
184µg
26%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
54mg
5%
Choline, total
15mg
4%
Fiber, total dietary
3g
12%
Folate, total
26µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
31mg
10%
Niacin
3mg
21%
Phosphorus, P
93mg
13%
Selenium, Se
4µg
7%
Sodium, Na
969mg
65%
Water
43g
2%
Zinc, Zn
1mg
13%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.