Eggplant and Goat cheese Burger

Oh boy, this is one delicious sandwich. The eggplant is roasted, not fried like many sandwich shops, but it’s still one of the best eggplant sandwiches I have ever tasted.

Quadrupal Decker Eggplant Sandwich

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 sandwiches

Quadrupal Decker Eggplant Sandwich


  • one large eggplant
  • olive oil
  • salt
  • pepper
  • 720 ml strained tomatoes
  • red pepper flakes (to taste)
  • 2 tbsp chopped fresh basil
  • goat cheese
  • 4 ciabatta buns


  1. Preheat oven to 400 degrees.
  2. Slice eggplant into 1/4 inch thick rounds. Brush each round with oil, place on an oiled baking sheet, and sprinkle with salt and pepper. Place in the preheated oven for 7 minutes. Flip rounds and place back in the oven until done, approximately 5 minutes.
  3. While eggplant is roasting, simmer strained tomatoes in a large sauce pan on medium heat. Add red pepper flakes and basil. Simmer until sauce is reduced to the desired thickness, approximately 15 minutes. Salt to taste.
  4. Lightly toast ciabatta buns. Spread goat cheese on the top and bottom of each bun. Stack layers of roasted eggplant on the bun spooning a small amount of tomato sauce between each layer.
  5. Serve with additional sauce for dipping.

If a less messy sandwich is desired, skip the sauce on the sandwich and only serve the sauce on the side for dipping.

Side suggestions: leafy green salad and roasted cauliflower, the cauliflower is delicious dipped in the tomato sauce.

Eggplant and Goat cheese Burger

Eggplant and Goat Cheese Sandwich

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2 Responses to Quadruple Decker Eggplant and Goat Cheese Sandwich

  1. Peter says:

    Thank you for the recipe, it was super-delicious.

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