Can I use other cheeses in the Eggplant Pesto Sandwich?

Absolutely! While mozzarella is delicious, you can try provolone, goat cheese, or even vegan cheese to suit your taste.

How do I store any leftovers?

Store leftover sandwiches in an airtight container and reheat in the oven or skillet to maintain the bread's crispiness.

Great sides include tomato soup, fresh salads, or sweet potato fries. They complement the sandwich well, offering a delightful contrast.

Yes! You can prepare the eggplant and pesto ahead of time, then assemble and toast your sandwich when ready to eat.

While fresh eggplant is preferred, you can use frozen eggplant. Just make sure to thaw and drain any excess moisture before using.

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Preheat your oven to 400°F (200°C).
Toss the sliced eggplant with olive oil, salt, and pepper. Lay them evenly on a baking sheet and roast for about 25 minutes until golden and tender.
Spread pesto on one side of each slice of bread. Layer the roasted eggplant and mozzarella on one slice, then carefully top with the other slice of bread, pesto side down.
Heat a skillet over medium heat and toast the sandwich until golden brown and the cheese is melted, about 3–4 minutes on each side.

For a gluten-free option, substitute regular bread with gluten-free bread. You can also use vegan cheese for a dairy-free version.