Roasted Eggplant, Veggie and Prosciutto Sandwiches
Slices of garlic-balsamic roasted eggplant topped with warm, buttered tomatoes, wilted spinach, prosciutto and provolone cheese make a scrumptious, juicy sandwich with a soft, tender texture.
- 2 small Italian eggplants (1-1/2 to 1-3/4 lbs)
- 3 tablespoons olive oil
- 3 cloves garlic, pressed
- 1-1/2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
- 1 tablespoon butter
- 2 medium tomatoes, seeded and chopped
- 4 ounces baby spinach leaves
- 1/4 lb prosciutto, very thinly sliced
- 1/4 lb provolone cheese, thinly sliced
- Whole wheat sandwich rolls (4-inch)
Preheat the oven to 400°F and line 2 large baking sheets with parchment. Peel the eggplants, cut into 3/8-inch thick rounds and arrange on the prepared baking sheets. Set aside.
In a small bowl, whisk together the olive oil, pressed garlic and balsamic vinegar. Spread about 1/4 teaspoon of the garlic mixture on each slice of eggplant and season with salt and pepper. Roast until tender, 18 to 22 minutes, rotating the position of the sheets in the oven after 10 minutes to ensure even cooking.
While the eggplant cooks, melt the butter in a sauté pan over medium heat. Add the tomatoes, season with salt and pepper and cook just long enough to soften them, 2 minutes. Transfer to a bowl and set aside.
Using the same pan, increase the heat to medium-high and add the spinach. Toss with tongs until wilted, 1 to 2 minutes. Remove from the heat and set aside.
To assemble the sandwiches, line both halves of each roll with eggplant slices. Top one side with a portion of buttered tomatoes, top the other with spinach. Add a slice of prosciutto and top with provolone cheese. Return the sandwiches to the oven just long enough to melt the cheese, 2 to 3 minutes. Serve with fries (or waffle fries) dusted with a bit of garlic salt and dried oregano.
Makes 4 servings
For a meatless version, simply omit the prosciutto and add a sprinkling of parmesan cheese in its place.