This Garlicky Eggplant and Tomato Stack is the Ultimate Mid-Season Sandwich Hack

Seriously, stop making those boring ham and cheese sandwiches all summer long. Just roast up some eggplant, spread a ton of garlicky cream cheese on crispy toast, and top it with a juicy tomato. It’s way better than deli meat and disappears from the plate in seconds.

Here’s what you need: 500 g of eggplant, 300 g of baguette or ciabatta, 200 g of cream cheese, 10 g of garlic, 15 g of dill, 15 g of parsley, 200 g of tomatoes, 20 ml of olive oil, 4 g of salt, 2 g of black pepper.

Slice the eggplants into rounds about 1 cm thick, lightly brush with oil, and season with salt and pepper. Bake at 200°C for about 20–25 minutes until tender and lightly browned.

Mix the cream cheese with minced garlic and finely chopped herbs. Toast the bread in a dry skillet or in the oven. Spread the cheese mixture on each slice, top with a slice of baked eggplant and a slice of tomato.

Garnish with fresh herbs before serving.