A light, flavorful, and cheesy eggplant “sandwich” perfect for any meal!
Preheat your oven to 200°C (392°F).
Wash and dry the eggplants, then slice them thinly (the thinner, the better).
Line a baking tray with parchment paper and arrange the slices in rows (about 5 slices per row, slightly overlapping).
Season with salt and black pepper.
Sprinkle grated cheddar cheese over the eggplant slices, making sure some falls between layers to help them stick together.
Drizzle lightly with olive oil.
Bake in the preheated oven until the eggplants are tender and golden brown on top.
In a small bowl, combine grated garlic, salt, olive oil, chopped parsley, cream, and water.
Stir until smooth and creamy. Adjust consistency with more water if needed.
Let the baked eggplant cool slightly.
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).
Top with another eggplant slice stack to create a “sandwich.”