Eggplant Breadwich
Low-carb Mediterranean-style sandwich
A crispy cheese-baked eggplant flatbread filled with fresh Mediterranean flavors - pesto, mozzarella, tomato, arugula and basil for a satisfying low-carb sandwich experience.
Equipment
Ingredients
Ingredients
eggplant (thinly sliced)
1 piece
salt
1 tsp
mozzarella (shredded)
150 g
pesto
2 tbsp
mozzarella (thinly sliced)
56 g
tomato (thinly sliced)
1 piece
arugula (handful)
30 g
basil (leaves)
4 piece
black pepper (freshly cracked)
1 tsp
balsamic glaze (drizzle)
1 tbsp
Instructions
Preheat oven and prepare eggplant
Preheat oven to 200°C. Thinly slice eggplant using knife, mandoline or vegetable peeler.
Season and dry eggplant
Season eggplant slices with salt, lay on paper towel and pat dry after 5 minutes.
Assemble cheese and eggplant layers
Line oven-safe tray with parchment paper, sprinkle 1 serving shredded mozzarella, arrange eggplant slices overlapping to form rectangle, top with remaining 2 servings of cheese.
Bake eggplant cheese bread
Bake at 200°C for 27-30 minutes until edges are golden and cheese is crisp. Let cool slightly.
Add toppings and assemble
Spread pesto base, add sliced mozzarella, tomato, arugula, basil leaves, fresh cracked pepper, and drizzle with balsamic glaze.
Roll and serve
Carefully roll up tightly from bottom, pressing gently. Cut in middle with sharp knife and enjoy.
Original recipe
Storage
Best enjoyed fresh. Can be assembled ahead and warmed briefly before serving.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.