Open-Face Creamy Eggplant Sandwiches

Open-Face Creamy Eggplant Sandwiches
  • Cook Time
  • Prep Time
  • 12Servings


  • 2 1 1/4-pound eggplants, sliced crosswise 1/3 inch thick
  • Salt and pepper
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic, unpeeled
  • 14 slices sandwich bread, crusts removed
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon caraway seeds
  • 1 cup plain whole-milk yogurt
  • 1/4 cup chopped parsley, plus more for sprinkling


Position racks in the upper and lower thirds of the oven and preheat to 375 degrees . Layer the eggplant in a colander, sprinkling each layer with salt; let stand for 20 minutes. Rinse, then pat dry.

Place the eggplant slices in a large bowl, drizzle with the olive oil and toss. Arrange on 2 parchment-lined baking sheets and place the garlic cloves in a corner of the pan. Roast until the eggplant is golden-brown, about 30 minutes. Let cool, then peel the garlic.

Meanwhile, arrange 12 bread slices on a baking sheet. Brush with the butter, sprinkle with the caraway seeds and season with salt and pepper. Bake until golden, about 15 minutes.

Using a food processor, grind the remaining 2 bread slices into breadcrumbs. Add the garlic, yogurt and all but 12 of the eggplant slices; process until smooth. Pulse in 1/4 cup parsley; season with salt and pepper.

Spread the eggplant puree on the 12 toasts and top each with an eggplant slice and more parsley.