Every time I prepare this focaccia sandwich with eggplant, I get so eager for lunch!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- 1 (1 1/2 pound) eggplant
- canola oil cooking spray
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 (14 ounce) can cherry tomatoes
- 1 (5 ounce) package baby arugula
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 4 slices focaccia bread
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
- Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
- Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
- When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
- Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
- Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.
- You can use crushed tomatoes instead of cherry tomatoes.
- Use 5-inch square slices of focaccia.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 10 g |
| Protein | 10 g |
| Saturated Fat | 2 g |
| Sodium | 836 mg |
| Sugars | 9 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |