Go Back
+ servings
Eggplant Sandwiches in a row on a long plate

Eggplant Sandwiches

Course Appetizer
Cuisine American, Russian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 Servings
Calories 129kcal


  • 1 Eggplant
  • Salt to tatse
  • Olive oil for baking
  • 2 tbsp Mayonnaise
  • 2 large Cloves
  • 2 large Tomatoes
  • 1/2 lb Fresh Mozzarella
  • Fresh Herbs (for garnish)


  • Slice the eggplant into one-inch slices. Spread evenly on a baking sheet, season with salt and drizzle with a bit of olive oil.
    eggplant cut into 1 in width slices on a cutting board
  • Bake at 415F for about 15 minutes or until golden brown. Let them cool to a room temperature.
    Cooked eggplant slices laid out on a baking sheet lined with a silicon mat with oil and salt sprinkled on top of them
  • Press garlic into mayonnaise, stir to combine together.
    A bowl with mayo and with 2 garlic cloves next to the bowl
  • Apply mayonnaise onto each eggplant piece, top off with sliced tomato and a slice of fresh mozzarella.
    Eggplant slices with garlic mayo on them and a cutting board with tomato and mozzarella slices
  • Top off with another eggplant slice, garnish with herbs. Keep refrigerated until serving.
    Eggplant Sandwiches on a long plate


Calories: 129kcal | Carbohydrates: 5g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 202mg | Potassium: 225mg | Fiber: 2g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 5.7mg | Calcium: 153mg | Iron: 0.3mg