- Yield 1 servings
You can make the eggplant up to two days before assembling the sandwich. Instead of roasting it, you can spray thin slices of eggplant with oil, season them and then cook them in a grill pan over medium heat. Make the sandwich the night before, so that the oil and vinegar soak into the bread. The next morning, add the arugula and wrap it all in foil.
- Roasted Eggplant:
- 6 (1/4-inch-thick) slices eggplant with peel left on
- Olive oil or vegetable oil, for spraying
- 1 teaspoon dried Italian herbs
- Kosher salt and freshly ground black pepper, to taste
- 1 baguette or Italian bread about 9-inches long, cut in half lengthwise, opened like a book and scooped*
- 2 slices low-fat provolone cheese
- 2 pieces roasted red pepper from a jar, drained well and patted dry
- 8 fresh basil leaves
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 cup loose-packed arugula
- To make eggplant: Preheat oven to 400F. Spread the eggplant slices in a single layer on a baking sheet. Spray lightly with oil. Season with Italian herbs, salt and pepper. Roast 15 to 20 minutes until tender and lightly browned.
- To make sandwich: Open bread flat on a work surface. Layer with the cheese, eggplant, peppers and basil. Then sprinkle with the oil and vinegar. Add arugula as close to serving as possible.
* Remove the doughy inside of the roll leaving the crusty part intact.