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.

Deliver 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
  • 1 tomato, sliced
  • Dijon mustard, to taste


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.

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.