Grilled Eggplant Sandwich with Tomato, Goat Cheese & Rosemary Potatoes

[Sincerely-Food-Chef]

Ingredients

• 1 eggplant
• 4 cloves garlic
• 2 (4 oz) logs goat cheese
• 4 tomatoes
• 4 whole grain buns or rolls
• 4 medium yellow potatoes
• balsamic vinegar
• extra virgin olive oil
• Italian seasoning
• rosemary, dried
• salt

Instructions

1. Preheat oven to 425°F. Line a large baking sheet pan with parchment paper.
2. Wash and dry the fresh produce.
   • 4 medium yellow potatoes
   • 1 eggplant
   • 4 tomatoes
3. Slice potatoes into thin wedges and transfer to a large bowl.
4. Peel and mince garlic. Add to the bowl with the potatoes, along with oil, rosemary, and salt; toss to combine and spread out in a single layer on the baking sheet.
   • 4 cloves garlic
   • 4 tsp extra virgin olive oil
   • 2 tsp rosemary
   • ½ tsp salt
5. Place potatoes in the oven and bake, tossing once, until tender and golden, 25-30 minutes.
6. Meanwhile, trim, halve, and cut eggplant into ¼-inch-thick slices. Transfer to the bowl used for the potatoes.
7. Add oil, vinegar, and salt to the bowl; toss to combine.
   • 4 tsp extra virgin olive oil
   • 2 tsp balsamic vinegar
   • ½ tsp salt
8. Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
9. Once the grill pan is hot, add eggplant and grill until tender, flipping once, 3-4 minutes per side. Work in batches if necessary.
10. Meanwhile, place goat cheese, oil, and Italian seasoning in a small bowl. Stir to combine and set aside.
    • 2 (4 oz) logs goat cheese
    • 2 tbsp extra virgin olive oil
    • 2 tsp Italian seasoning
11. Thinly slice tomatoes.
12. If desired, place buns, cut-side down, on the grill pan to toast, 1-2 minutes.
    • 4 whole grain buns or rolls
13. Spread buns evenly with goat cheese. Top the bottom halves with eggplant and tomato, closing with the top half of the bun.
14. To serve, divide sandwiches and potato wedges between plates. Enjoy!