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Epicurious

BBQ Eggplant Sandwiches With Provolone and Mushrooms

4.4

(5)

This image may contain Food Bread Confectionery and Sweets
Photo by Andrew Purcell, prop styling by Sarah Cave, food styling by Rhoda Boone

These cheesy, BBQ sauce-slathered eggplant-steak sandwiches seem almost meaty, even though they'’re entirely vegetarian.

Recipe information

  • Total Time

    20 minutes

Ingredients

1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks
1/2 cup BBQ sauce, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces cremini mushrooms, thinly sliced
1 red onion, halved and sliced into thin wedges
2 tablespoons vegetable oil
4 slices provolone cheese (1/8-inch thick slices)
4 ciabatta or hoagie rolls, split and toasted
1/4 cup mayonnaise
2 jarred pepperoncini peppers, thinly sliced

Preparation

  1. Step 1

    Position oven rack six inches from the heat source and preheat broiler on high. Line broiler pan or rimmed baking sheet with foil.

    Step 2

    Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon peeper. Arrange slices on foil-lined pan.

    Step 3

    Broil eggplant until browned and soft, about 4 minutes. Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and reserve.

    Step 4

    Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce. Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more. Add 1 slice of cheese to each eggplant plank and continue to broil until cheese is melted and browned, about 2 minutes more.

    Step 5

    To assemble the sandwiches, brush the top toasted half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce. Layer an eggplant slice, some mushroom mixture, and a few slices of pepperoncini on the bottom of each roll. Close the sandwiches and serve immediately.

TagsSandwichEggplantVegetableProvoloneCheeseDairyMushroomMainLunchDinnerVegetarianNut FreeQuickEasy30 Minutes or LessWeeknight MealsBroilEpicurious
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Reviews (5)

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  • RITA this was okay. Will liked it more than I did. Tasted mainly of bbq sauce and the one I used isn’t great. Maybe it was the eggplant that I didn’t like. Don’t bother.

    • Layla

    • Toronto ON

    • 10/9/2021

  • Whoa - this was really good! I made it as is but was a little more generous with the bbq sauce and sautéed the mushrooms and onions together first them added them to the top of the eggplant then topped with the cheese. I also used soft hamburger buns. YUM!

    • n_crutcher6157

    • Canada

    • 3/26/2020

  • Incredibly good and satisfying. Had it for lunch with both vegans and carnivores. It worked for both. The combination of the eggplant, onions and mushroom are a great compliment.

    • jo_adams

    • Plano, TX

    • 1/25/2016

  • Fantastic! Used what I had on hand but still a wonderful change of pace for a winter lunch. Substituted sharp cheddar for provolone, a small yellow onion for the red onion, and gluten-free toast for the roll. Used lots of chopped pepperoncini. My husband I loved all the interesting flavors.

    • tinagail

    • Minneapolis

    • 1/23/2016

  • Wife and I loved it, of course I had to put a little hot sauce on it and a few more pepperoncini's. Used loaf o Italian bread, next time will use something a little thinner

    • noelfranz

    • Miami Shores, FL

    • 7/21/2015

  • This is a winner! My family said it was the best sandwich and to please make it again! My daughter said it is like pulled pork only good.

    • angrach

    • Sandy Spring, md

    • 7/12/2015

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