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Open-faced toasted aubergine/eggplant sandwich

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I started with a recipe for aubergine parmigiana, which is no longer available online.


  • 1 onion
  • 1 clove garlic
  • 1 medium carrot
  • 500 grams passata
  • 1 teaspoon marjoram
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 baguette
  • 125 grams mozzarella
  • 4 tablespoons grated Parmesan
  • 1 aubergine
  • salt
  • pepper
  • oil


Preheat the oven to 450° Fahrenheit/230° Celsius.

Chop the onion and garlic roughly and pan-fry them on medium in a bit of oil until soft.  Put the garlic, onions, passata, marjoram, oregano, basil in a blender and set it aside.

While the onion and garlic is cooking, peel a carrot and chop it.  Steam it until it is easily pierced with a fork.  Add the carrot to the passata mixture and purée until smooth.  Salt to taste and then set this sauce aside.

Slice the aubergine into rounds about 1 1/2 centimeters thick.  Sprinkle with salt and pepper and put them on a greased baking tray.  Bake until the aubergine starts to brown, about 15 minutes.  Remove the aubergine and set it aside.

While the aubergine is cooking, grate the Parmesan and set it aside.  Drain the mozzarella and slice it, then set it aside.

When the aubergine is done cooking, slice the baguette in half two ways, so that you end up with open-faced pieces half the length of the baguette.  Toast the baguette under the broiler until it is light brown.

Assemble the sandwiches on a baking sheet.  First add the toasted baguette, then spoon on generous portions of the tomato-based sauce.  Add rounds of eggplant and then rounds of mozzarella.  Top with a sprinkle of Parmesan.

If everything is still warm, simply broil it until the cheese melts and slightly browns, then serve immediately.  If you have made it in stages, heat it in a hot oven (450° Fahrenheit/230° Celsius) for 10 minutes, then broil it briefly to brown the cheese.

Serve immediately.


It’s possible to make the sauce in advance.  It keeps for about a week in the fridge, but should be at room temperature when you use it.


The above picture has nothing to do with the recipe but it’s the mixed vegetables (carrots, sweet pepper, green beans, corn and courgette/zucchini) that I served with the aubergine sandwiches.


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