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This vegetarian sandwich recipe features eggplant and tomato layered on bread and topped with snips of herb and crumbled feta cheese to carry out the Grecian theme.




  • Place eggplant slices on a lightly greased, foil-lined baking sheet; brush with a little oil. Bake, uncovered, in a 450 degree F oven for 10 minutes; add tomato slices to baking sheet, brush lightly with oil. Bake about 5 minutes more or until vegetables are just tender and eggplant is lightly browned. Lift foil with vegetables from baking sheet; set aside to cool slightly. Place bread slices on the same baking sheet. Brush the top side of each bread slice with some oil. Bake in the 450 degree F oven about 4 minutes or until lightly browned.

  • For each sandwich, place each bread slice browned side down. Brush each unbrowned side with some more of the oil. Top each bread slice with some tomato slices and 1 or 2 slices roasted eggplant. Place more tomato slices atop eggplant. Sprinkle sandwiches with oregano and feta cheese. Makes 4 servings.



Roasted garlic oil is a flavored olive oil that's available in specialty sections of many supermarkets. If unavailable, do not attempt to make your own flavored oil; only those prepared commercially are sure to be safe to eat. Instead, substitute 1/8 teaspoon garlic puree or minced garlic and 1/4 cup salad oil.

Nutrition Facts

310 calories, (7 g saturated fat, 28 mg cholesterol, 517 mg sodium, 23 g carbohydrates, 3 g fiber, 8 g protein.