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In the world of sandwiches, there’s a delightful array of options, but few are as enticing as the Cheesy Eggplant Zucchini Sandwich. This dish is a harmonious blend of hearty vegetables and rich, creamy cheese, making it not only a satisfying meal but also a celebration of wholesome ingredients. Whether you're a vegetarian looking for a filling lunch or simply someone who enjoys experimenting with flavors, this sandwich promises to elevate your culinary experience. With its vibrant colors and melt-in-your-mouth texture, the Cheesy Eggplant Zucchini Sandwich is a feast for both the eyes and the palate.

Cheesy Eggplant Zucchini Sandwiches

Discover the deliciousness of Cheesy Eggplant Zucchini Sandwiches, a nutritious and satisfying option for any meal. This recipe combines roasted eggplant and zucchini with creamy ricotta and mozzarella, creating a flavorful experience packed with antioxidants and vitamins. Perfect for vegetarians and anyone seeking a wholesome dish, these sandwiches are easy to prepare and ideal for both busy weeknights and leisurely weekends. Get ready to impress your taste buds with this vibrant, melt-in-your-mouth delight!
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Ingredients
  

2 medium eggplants, sliced into ½ inch rounds

2 medium zucchinis, sliced into ½ inch rounds

1 cup of shredded mozzarella cheese

1 cup of ricotta cheese

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

4 tablespoons olive oil

1 cup marinara sauce

4 large sandwich rolls or ciabatta bread

Fresh basil leaves for garnish

Optional: Balsamic glaze for drizzling

Instructions
 

Prepare the Vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the eggplant and zucchini slices on the sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes until tender and slightly golden, turning once halfway through.

    Make the Cheese Mixture: In a mixing bowl, combine ricotta cheese, minced garlic, dried oregano, dried thyme, and a pinch of salt and pepper. Mix until smooth and well incorporated.

      Assemble the Sandwiches: On each sandwich roll, spread a generous layer of the ricotta mixture. Layer with roasted eggplant and zucchini slices, then sprinkle shredded mozzarella on top.

        Toast the Sandwiches: Preheat a skillet over medium heat. Drizzle the remaining 2 tablespoons of olive oil in the skillet. Place the assembled sandwiches in the skillet and cover. Cook for 3-4 minutes on one side until the bottom is golden and the cheese starts to melt. Carefully flip and cook the other side for another 3-4 minutes.

          Add the Sauce: Remove the sandwiches from the skillet. Spoon marinara sauce over each sandwich and, if desired, drizzle with balsamic glaze. Garnish with fresh basil leaves.

            Serve: Cut the sandwiches in half and serve warm, with extra marinara sauce on the side for dipping if desired.

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings