Baked Eggplant with Basil Walnut Sauce Sammy

Did you love the Baked Eggplant with Basil Walnut Sauce? Want to even love it more by putting on a SANDWICH? Here you go! Get your tastebuds and napkins ready for this flavor explosion!  

Baked Eggplant with Basil Walnut Sauce

Baked Eggplant with Basil Walnut Sauce

Serves 4

Baked Eggplant
  • 1 eggplant, sliced into 1/4" rounds
  • 1 cup breadcrumbs
  • 2 tbsp dried basil
  • 3 tbsp flax seed meal
  • 10 tbsp water
  • 1 jar pasta sauce
  • Basil Walnut Sauce
  • 2 cups fresh basil
  • 1 clove garlic
  • 1/3 cup nutritional yeast
  • 1/4 cup walnuts
  • 1 1/2 cups water


    Preheat your oven to 400 degrees while you prep the eggplant. Slice the eggplant into 1/4" thick rounds. Use two separate dishes and add 1 cup of breadcrumbs and 2 tbsp of dried basil to one dish and mix together. In a separate flat dish add the 3 tbsp of flax seed meal and 10 tbsp of water and mix together - this is your egg replacement.

    Coat each eggplant slice first in the flax seed meal and water, then dredge in the breadcrumbs to cover. Lay on a silicon baking mat on a baking sheet. You may need two baking sheets for the entire eggplant.

    When done, bake at 400 degrees for 30 minutes. 


    While the eggplant is baking combine the fresh basil, garlic, nutritional yeast, walnuts and water and blend until smooth in your Vitamix, food processor, or blender.


    About 5 minutes before the eggplant is done, heat 1/2 a jar of pasta sauce in a large flat pan on your stove. Bring the sauce to a gentle simmer, then carefully add each eggplant slice to the pan and cover with more sauce. Depending on the size of your pan you may need to do this in two rounds like I did.


    Use a good hearty hoagie roll for this sammy. Layer the basil walnut sauce, fresh basil, fresh cut tomatoes, and the eggplant on the hoagie. Try not to inhale in two bites!