Lunch/ Recipes

Healthy Crispy Eggplant Sandwich With Creamy Spread

Healthy Crispy Eggplant Sandwich With Creamy Spread

These Healthy Crispy Eggplant Sandwich With Creamy Spread are filling, juicy, crispy, creamy and oh my God, so much more! I mean, how much more can you expect from a sandwich? Well, this one has it ALL!

After I shared my healthy this week, I combined them with my new Garlic & Herb Vegan Ricotta Cheese and created this delicious mouth-watering Healthy Crispy Eggplant Sandwich With Creamy Spread. The combination was inevitable.

If you have been following my blog, you can guess what happened the first time I baked the Crispy Eggplant Bites.  That’s right, I devoured ALL of them hot right out of the oven with just some salt and pepper.

So after I made a second batch, I created this perfect sandwich. It’s easy to make and you can even prep the Vegan Ricotta the day before. The Crispy Eggplant Bites are of course best in this sandwich straight from the oven, but I’ve still thoroughly enjoyed leftover sandwiches made the next day. This sandwich also packs well for a school lunch or to take to work the next day.

More Vegan Lunch Recipes:

1. Easy Homemade Vegan Subway
2. Creamy Roasted Pepper And Tomato Soup
3. Comforting Vegan Butter Bean Stew

Anyway! Do let me know how you found this Healthy Crispy Eggplant Sandwich With Creamy Spread Recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on InstagramPinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

How To Make Crispy Eggplant Sandwich

Serves 4


4 Ciabatta buns, or Rustic Italian Bread (see notes below)

2 cups 5-Ingredient Vegan Garlic & Herb Ricotta

8-10  Healthy Baked Crispy Eggplant Bites

baby gem leaves, rocket or any leaves you have/fancy

favourite marinara sauce, home-made or store-bought – or use hummus!

Red crushed pepper, optional

A drizzle of sriracha sauce ( optional)

A drizzle of sriracha sauce ( optional)


  1. Preheat the oven to 350F/180C.

  2. If using bread (see notes below), slice each roll or bun in half and place in the oven for 5-10 minutes until bread is slightly toasted on both sides. That’s only if you like your bread toasted!

  3. Try to make sure to take the crispy eggplant rounds and vegan ricotta out of the fridge (in case you made them ahead of time and stored them in the fridge)

  4. Line a baking tray with parchment paper.

  5. On every toasted bottom half, spread a generous layer of marinara(or hummus) sauce, followed by a generous layer of the 5-Ingredient Vegan Garlic & Herb Ricotta a layer of salad leaves, and a few Healthy Baked Vegan Eggplant Bites (the exact amount will depend on the size of your bread).

  6. Place the loaded halves on the lined baking tray and bake in the oven for 5-10 minutes until hot.

  7. Remove from the oven.

  8. Drizzle some sriracha sauce on top of the halves of the bread, sprinkle on some red crushed pepper for more added heat (if using), and close each sandwich. Enjoy!
Recipe Notes:

For gluten-free – Use your favorite gluten-free bread or simply enjoy this recipe without the bread as stacked layers of crispy eggplant rounds, vegan ricotta, marinara, salad leaves, etc.

Eggplant Rounds – The sandwich is best enjoyed with freshly Baked Crispy Eggplant Rounds, but you can easily make the eggplant and vegan ricotta ahead of time and assemble when ready to serve. If you’re using small ciabatta rolls (similar to the pictures in the recipe), you’ll need about 2 eggplant rounds per sandwich.

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I am the owner of Vegevega, and I am passionate about everything wellness and veganism. I have been in the wellness and veganism space for over 4 years now. It's my purpose to provide helpful guides to all my readers.

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