Putting Market Vegetables to Use: Roasted Eggplant, Marinara, and Mozzarella for Eggplant Parmesan Melts!

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It was eggplant day at my house today!  Remember the baby eggplants that I was so super excited about finding and buying at the farmers’ market this past week?  We put them to use for dinner and made our version of roasted eggplant parmesan sandwiches!  Super simple, super DELICIOUS!  I wasn’t always a fan of eggplant, but over the years it has grown on me and I’ve found ways to cook it that make my tastebuds and tummy happy.  Roasting, for me, is definitely the way to go and breading it also makes for delicious eggplant meals. 

This past Tuesday I bought 6 beautiful baby eggplants at the East York farmers’ market at the East York Civic Centre on Coxwell Ave. and we were hemming and hawing on how we should cook them and what to serve with them.  Should we throw them on the grill?  Mix it with other vegetables?  Eat them alone?  My mum came up with a great idea today: make eggplant sandwiches!  We sliced them to roast in the oven for our melty, cheesy, saucy sandwich melts.  The eggplants were sliced and seasoned and tossed in olive oil with a little bit of black pepper, dry basil, and minced garlic. 

We placed the slices of eggplant on a tin foiled baking sheet and roasted them in the oven for 25 minutes at 400°F.  I can’t even put into words have AMAZING they smelled!  And of course, tasted 😀  They were soft, the skin was nicely blistered and roasted, and the garlic…ahhh.  And then the fun part came: assembling our eggplant parmesan melts!  We loooove English muffins in our house, so we toasted some English muffins, put some mushroom and tomato marinara sauce on the stovetop to heat up, and got our slices of mozzerella cheese ready to go.  I slathered on a few spoonfuls of tomato sauce on the bottoms of the English muffins, placed two big slices of roasted eggplant on top, layered it with a slice of mozzerella cheese (which melted beautifully omg yum), placed another slice of eggplant on top, and topped the whole shebang with another generous dollop of tomato sauce.  Eggplant sandwich success! 

I was inspired by a lot of different things in making these roasted eggplant melts: the amazing breaded eggplant sandwiches at St. Lawrence market, Giada’s eggplant and asparagus stacks on her Food Network show, Giada at Home, and the eggplant parmesan at Frankie Tomatto’s!  Even though we didn’t have any parmigiano-reggiano cheese to shave on the roasted eggplant or fresh basil to finish off the melts, we made do with what we had at home and made a great dinner with fresh vegetables straight from the market.  It made me so happy to see my market vegetable purchase go from farm to table and it was such a simple way to make a wholesome, healthy, and hearty dinner.  I’m super excited to see what other fresh and delicious eats I find at my next farmers’ market visit!

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