Baguette Sandwich With Roasted Eggplant, Tomatoes and Pesto Recipe

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Baguette Sandwich With Roasted Eggplant, Tomatoes and Pesto
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  1. Preheat oven to 350 degrees.
  2. Toss eggplant slices with olive oil, garlic, 1/4 teaspoon salt and a few pinches pepper.
  3. Lay eggplant on baking sheet and bake for 20 minutes.
  4. Remove from oven and brush with the balsamic vinegar.
  5. Cut baguette in half lengthwise and hollow out the center.
  6. Brush both sides generously with pesto, then lay eggplant in bottom in overlapping slices.
  7. Follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper.
  8. Place the cheese on top and follow with the lettuce.
  9. Place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 332.87 Kcal (1394 kJ)
Calories from fat 166.58 Kcal
% Daily Value*
Total Fat 18.51g 28%
Cholesterol 27.36mg 9%
Sodium 544.97mg 23%
Potassium 933.76mg 20%
Total Carbs 24.43g 8%
Sugars 7.37g 29%
Dietary Fiber 7.2g 29%
Protein 16.37g 33%
Vitamin C 21.2mg 35%
Iron 2.7mg 15%
Calcium 424.3mg 42%
Amount Per 100 g
Calories 70.54 Kcal (295 kJ)
Calories from fat 35.3 Kcal
% Daily Value*
Total Fat 3.92g 28%
Cholesterol 5.8mg 9%
Sodium 115.48mg 23%
Potassium 197.87mg 20%
Total Carbs 5.18g 8%
Sugars 1.56g 29%
Dietary Fiber 1.53g 29%
Protein 3.47g 33%
Vitamin C 4.5mg 35%
Iron 0.6mg 15%
Calcium 89.9mg 42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
  • 8

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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