Name: How To Make Tomato Paste Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 6 sandwich buns of choice; 250 ml sliced roasted red peppers; 1 to 1 ½ large eggplant (about 12 slices); 1 ½ tbsp olive oil; Salt and pepper to taste; 950 ml marinara sauce (or preferred tomato sauce); 2 cups breadcrumbs (homemade preferred); 1 tbsp dried oregano; 1 tbsp dried basil (or use Italian seasoned breadcrumbs); Fresh basil or parsley to garnish; ½ shallot or ¼ medium onion, chopped; 3 cloves garlic, minced; 3 tbsp vegan butter; 3 tbsp white all-purpose flour; 2 cups soy milk; 2-3 tbsp nutritional yeast; ⅛ tsp ground nutmeg; ¼ tsp salt

Jump to Recipe· 3.9 from 10 reviews

If you have ever wondered how to make tomato paste recipe that complements rich and comforting vegan dishes perfectly, you are in for a treat. This Ultimate Vegan Eggplant "Parm" Sandwich combines the deep, luscious flavors of baked eggplant with creamy vegan béchamel, vibrant tomato sauce, and herby breadcrumbs. The secret star of the dish is the homemade tomato paste infused in the sauce, which ties every bite together with an irresistible, savory intensity. It’s the kind of recipe that feels like a warm hug and will have you craving it again and again.

Ingredients You'll Need

The image shows a sandwich with three main layers on a white marbled surface. The bottom layer is a soft, slightly toasted bread roll with a light golden crust. On top of the bread is a thick layer of cooked eggplant, dark purple and tender in texture, covered in chunky red tomato sauce. Over the sauce, there is a drizzle of creamy white sauce, slightly dripping down the sides. The top layer has bright red roasted pepper pieces and is sprinkled with fresh green chopped parsley. The sandwich is open-faced, with the top bread half resting behind it. Photo taken with an iphone --ar 4:5 --v 7

Keep your shopping list simple yet packed with ingredients that bring layers of flavor and texture to this unforgettable sandwich. Each component plays its role — from the tender eggplant slices that soak up tomato paste goodness to the crispy, herb-spiced breadcrumbs adding crunch.

6 sandwich buns of choice: Pick your favorite soft bun for the perfect sandwich foundation.
250ml sliced roasted red peppers: Their sweetness contrasts wonderfully with the savory stack.
1 – 1 ½ large eggplant (12 pieces): The star vegetable, sliced to soak up all flavors efficiently.
1 ½ tablespoon oil: For roasting the eggplant to golden perfection.
Salt and pepper to taste: Essential for seasoning and balance.
950 ml marinara sauce (or preferred tomato sauce): Featuring homemade tomato paste to enrich the sauce.
2 cups breadcrumbs: Use homemade for that fresh, crunchy texture.
1 tablespoon dried oregano + 1 tablespoon dried basil: Herbs that bring an Italian flair.
Fresh basil or parsley to garnish: Adds freshness and a pop of color.
½ shallot or ¼ medium onion, chopped: Builds the base flavor for the béchamel.
3 cloves garlic, minced: Adds that irresistible aromatic punch.
3 tablespoon vegan butter: Creamy base for the béchamel sauce.
3 tablespoon white all-purpose flour: For thickening the béchamel into a silky sauce.
2 cups soy milk: Keeps the sauce vegan and smooth.
2-3 tablespoon nutritional yeast: Adds a cheesy depth without dairy.
⅛ teaspoon nutmeg: Tiny but mighty, it brightens the béchamel.
¼ teaspoon salt: To perfectly season the creamy sauce.

How to Make How To Make Tomato Paste Recipe

Step 1: Prepare the Eggplant

First things first, preheat your oven to 425 degrees Fahrenheit. Then wash and slice your eggplant lengthwise into thin ¼ to ½ inch slices. There’s no need to peel the skin—the eggplant skin crisps up nicely during roasting and adds texture. Brush each slice generously on both sides with oil, salt, and pepper. Lay them out on baking sheets in a single layer. Roast for about 20 minutes, flipping halfway, until tender and golden.

Step 2: Whip Up the Vegan Béchamel Sauce

While your eggplant roasts, start your béchamel sauce on the stove. Melt vegan butter over medium-low heat and sauté your chopped shallot and minced garlic until fragrant. Slowly whisk in flour, cooking it for a minute to remove any raw flavor. Gradually add soy milk, whisking constantly to keep it smooth. Stir in nutritional yeast, nutmeg, and salt, then simmer 5 to 10 minutes until thick and luscious.

Step 3: Assemble Your Layers

Lower the oven temperature to 350 degrees Fahrenheit, and grab a 9x11 inch baking dish. Start with a generous layer of your marinara sauce made rich with tomato paste. Add a layer of the roasted eggplant slices, then cover with half the breadcrumbs. Spoon on another layer of sauce, followed by the béchamel. Repeat layers, finishing with béchamel on top. Bake for 20 minutes until bubbly and lightly golden on top.

Step 4: Toast the Buns

While the casserole finishes baking, prepare your sandwich buns for toasting. Set the oven to broil and lightly brush buns with a bit of vegan butter if you’d like extra flavor. Toast them for just a few minutes until golden and crispy—watch closely because they can go from perfect to burnt quickly!

Step 5: Build Your Ultimate Vegan Eggplant "Parm" Sandwich

Start with your toasted bun base, pile on one or two pieces of the tender baked eggplant, drizzle extra béchamel sauce if you like, add slices of sweet roasted red pepper, then top with the crown bun. Grab a napkin and prepare for a delightfully messy, comforting bite you’ll be eager to revisit!

How to Serve How To Make Tomato Paste Recipe

The image shows a sandwich with three main layers. The bottom layer is a white, soft bread roll cut open. On top of it, there is a thick, dark purple slice of cooked eggplant with a textured, slightly crispy look. Above the eggplant, there is a bright red tomato sauce mixed with small chunks, spread thickly. Drizzled over the sauce is a light cream-colored sauce that flows gently down the sides. Fresh green chopped herbs are sprinkled on top and around the sandwich on the white marbled surface. In the background, there are more slices of the same bread stacked and a bowl with some food visible, all placed on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil or parsley sprinkled on top really elevates the sandwich with vibrant color and an herbal brightness. You can also scatter a few extra breadcrumbs toasted in a pan for a contrasting crunch that complements the creamy béchamel.

Side Dishes

A crisp green salad with a lemon vinaigrette pairs beautifully to cut through the richness of the sandwich. Roasted or steamed veggies like asparagus or green beans complement the hearty flavors without overwhelming.

Creative Ways to Present

For a fun twist, serve this eggplant “parm” sandwich open-faced with extra sauce drizzled artistically on the plate. Or slice it into smaller sliders for a party platter—it’s a guaranteed crowd-pleaser that showcases the magic of homemade tomato paste in every bite.

Make Ahead and Storage

Storing Leftovers

This sandwich keeps well in the fridge in an airtight container for up to 3 days. The flavors actually deepen, so it’s an excellent meal to prepare ahead of time for busy weekdays.

Freezing

You can freeze individual assembled sandwiches wrapped tightly in parchment and foil for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

For a perfectly warmed sandwich, warm in an oven at 350 degrees Fahrenheit until heated through to maintain crisp buns and creamy, melty insides. Avoid microwaving as it can make the buns soggy.

FAQs

Can I make this recipe gluten-free?

Absolutely! Simply swap the breadcrumbs and all-purpose flour with your favorite gluten-free alternatives. The texture will remain delicious, and the flavor just as vibrant.

What if I don’t have nutritional yeast?

Nutritional yeast adds a cheesy depth but if you don’t have it, you can substitute with a bit of vegan cheese or omit it entirely—the béchamel will still be creamy and flavorful.

Can I use store-bought tomato sauce?

Yes, any good-quality marinara or tomato sauce works wonderfully, but making your own sauce with concentrated tomato paste elevates the dish by intensifying the tomato flavor remarkably.

Is this recipe suitable for meal prepping?

Definitely! The layered dish can be fully assembled and baked later or made in advance and baked right before serving. It’s a versatile recipe for busy cooks.

Can I substitute soy milk with another plant milk?

Yes, unsweetened almond, oat, or cashew milk are great alternatives. Just make sure they are unsweetened and unflavored to keep the béchamel taste neutral.

Final Thoughts

Now that you know exactly how to make tomato paste recipe shine in this incredible Ultimate Vegan Eggplant "Parm" Sandwich, you’ve unlocked a comforting, crowd-pleasing dish that’s perfect any day of the week. It’s hearty, flavorful, and bursting with fresh and rich layers—perfect for sharing with family or indulging all to yourself. Go ahead and give it a try; your taste buds will thank you!