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Creating the perfect Cheesy Eggplant Zucchini Sandwiches is as much about the assembly as it is about the ingredients. With each layer contributing to the overall flavor and texture, careful attention to detail will ensure a delicious outcome.

Cheesy Eggplant Zucchini Sandwiches

Discover the delicious world of Cheesy Eggplant Zucchini Sandwiches, a perfect choice for both vegetarians and meat-lovers alike. This recipe combines roasted eggplant and zucchini with creamy cheeses and zesty marinara sauce, creating a satisfying blend of flavors and textures. Enjoy these sandwiches for lunch, dinner, or as a party appetizer while boosting your nutrient intake. Explore the simplicity of preparation and elevate your meals with this delightful vegetarian option!
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Ingredients
  

1 medium eggplant, sliced into ½-inch rounds

1 medium zucchini, sliced into ½-inch rounds

1 cup shredded mozzarella cheese

½ cup ricotta cheese

1 cup marinara sauce (store-bought or homemade)

4 whole-grain sandwich rolls

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

Fresh basil leaves, for garnish

Instructions
 

Prepare the Vegetables:

    Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the sliced eggplant and zucchini in a single layer. Drizzle the olive oil evenly over the vegetables. Sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss gently to ensure all slices are well-coated with the seasonings.

      Roast the Vegetables:

        Place the baking sheet in the preheated oven and roast the eggplant and zucchini for about 20 minutes. Be sure to flip the slices halfway through cooking; they should become tender and slightly golden.

          Make the Cheese Mixture:

            While the vegetables roast, prepare the cheese mix by combining the ricotta cheese with a pinch of salt and pepper in a medium bowl. Mix until smooth; this will create a comforting creamy layer for your sandwiches.

              Assemble the Sandwiches:

                Once the vegetables are finished roasting, take the whole-grain rolls and slice them in half. On the bottom half of each roll, spread a generous layer of marinara sauce. Follow this with a layer of the ricotta mixture, a slice of roasted eggplant, a slice of roasted zucchini, and top it off with a handful of shredded mozzarella cheese.

                  Top and Bake:

                    Place the top halves of the rolls onto each assembled sandwich. Optionally, drizzle a tiny bit of extra olive oil or marinara sauce on top for extra flavor. Return the sandwiches to the baking sheet and bake in the oven for an additional 10-15 minutes until the cheese is melted and bubbly.

                      Garnish and Serve:

                        Once baked, remove the sandwiches from the oven and allow them to cool for a couple of minutes. Finish by garnishing with fresh basil leaves for a pop of color and freshness. Serve warm and dive into the cheesy goodness!

                          Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings

                            Presentation Tips: Serve on a rustic wooden platter, and consider adding a small bowl of extra marinara sauce on the side for dipping. Enjoy!