A light, flavorful, and cheesy eggplant “sandwich” perfect for any meal!
Baked Eggplant Sandwiches with Garlic Cream Sauce | Sandvișuri cu vinete la cuptor cu sos de usturoi și smântână
For the eggplant sandwiches:
For the garlic cream sauce:
For assembling the sandwiches:
Instructions
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Prepare the eggplants:
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Preheat your oven to 200°C (392°F).
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Wash and dry the eggplants, then slice them thinly (the thinner, the better).
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Line a baking tray with parchment paper and arrange the slices in rows (about 5 slices per row, slightly overlapping).
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Season with salt and black pepper.
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Add cheese and bake:
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Sprinkle grated cheddar cheese over the eggplant slices, making sure some falls between layers to help them stick together.
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Drizzle lightly with olive oil.
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Bake in the preheated oven until the eggplants are tender and golden brown on top.
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Prepare the garlic cream sauce:
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In a small bowl, combine grated garlic, salt, olive oil, chopped parsley, cream, and water.
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Stir until smooth and creamy. Adjust consistency with more water if needed.
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Assemble the sandwiches:
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Let the baked eggplant cool slightly.
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Take a stack of baked eggplant slices, spread with garlic cream sauce, and layer with arugula, a slice of tomato, and salami (or your preferred filling).
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Top with another eggplant slice stack to create a “sandwich.”
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Serve:
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Serve warm or at room temperature. Perfect as a snack, appetizer, or light lunch!
