Eggplant and Cheese Sandwiches

A dish that's just as quick to make as it is delicious!

Recipe author

Servings:

Mozzarella

200

Anchovies (canned, 12 fillets)

Rolls (4 rolls)

240

Tomatoes (large)

Eggplant

Dried oregano

0.25

Olive oil

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 12 g

Fats 29 % 12 g

Carbohydrates 41 % 17 g

207 kcal

GI: 18 / 82 / 0

Whether you're heading out on a long drive, a day in the outdoors, or just off to work, it's always reassuring to know hunger won't catch you off guard. That's where a good sandwich comes in — here's a recipe made for exactly those occasions. To make sandwiches with fried eggplant, mozzarella, and anchovies, take the rolls and cut them in half. Cut the tomato into 8 slices and the eggplant into 4 pieces, and slice the cheese thin. Preheat the oven to 450°F (230°C). Line a baking sheet with foil or parchment and drizzle it lightly with oil. Arrange the eggplant and tomato on the sheet, then sprinkle the vegetables with oregano, salt, and pepper. Bake for about half an hour, flipping the vegetables once partway through. When the eggplant and tomato are done, take them out and let them cool. Drizzle a little olive oil over the roll halves and set a slice of tomato on each bottom half. Season with salt and pepper. Add the cheese and anchovies, then the eggplant (a little extra pepper is nice here too), and top with the other half of the roll. That's one sandwich done. Assemble the rest the same way until you've used up all your ingredients.

Caloric content of the products possible in the composition of the dish

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