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Eggplant Sandwiches in a row on a long plate

Eggplant Sandwiches Recipe

This eggplant sandwich recipe is sure to "wow" your guests at your next dinner party. Stacked high with fresh mozzarella, tomatoes, and garlicky mayo!
Course Appetizer
Cuisine American, Russian
Keyword Eggplant Sandwiches, Eggplant Sandwiches Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 Servings
Calories 134kcal
Author Natalya Drozhzhin


  • 1 eggplant
  • 1 tsp salt to taste
  • 1 tsp olive oil for baking
  • 2 tbsp mayonnaise
  • 2 large garlic cloves
  • 2 large tomatoes
  • 1/2 lb fresh mozzarella
  • fresh herbs for garnish


  • Slice the eggplant into 1-inch slices. Assemble them in a single layer on a baking sheet and season them with salt and a drizzle of olive oil.
    eggplant cut into 1 in width slices on a cutting board
  • Bake at 415°F for about 15 minutes or until golden brown. Allow the eggplant to cool at 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 the garlic into the mayonnaise and stir to combine.
    A bowl with mayo and with 2 garlic cloves next to the bowl
  • Spread a thin layer of the garlicky mayo on top of each eggplant slice and top it with a slice of tomato and a slice of mozzarella.
    Eggplant slices with garlic mayo on them and a cutting board with tomato and mozzarella slices
  • Top off each eggplant sandwich with another slice of eggplant and garnish the top with herbs. Keep the sandwiches refrigerated until you plan to serve them. Dig in and enjoy!
    Eggplant Sandwiches on a long plate


Calories: 134kcal | Carbohydrates: 5g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 493mg | Potassium: 229mg | Fiber: 2g | Sugar: 3g | Vitamin A: 463IU | Vitamin C: 6mg | Calcium: 153mg | Iron: 1mg