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

Ingredients

For the Sandwich

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

For the Vegan Béchamel Sauce

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

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Instructions

Preheat and Prepare Eggplant: Preheat your oven to 425°F (220°C). Wash the eggplant and slice off the stem and bottom ends. Slice the eggplant lengthwise into ¼”–½” thick slices without peeling the skin.
Roast the Eggplant: Arrange the eggplant slices in a single layer on two baking sheets. Brush both sides with olive oil and season with salt and pepper. Bake for about 20 minutes, flipping the slices and rotating the pans halfway through to ensure even roasting.
Make the Béchamel Sauce: While the eggplant roasts, melt vegan butter in a small pot over medium-low heat. Add chopped shallot (or onion) and minced garlic; cook 1-2 minutes until fragrant.
Add Flour: Gradually whisk in the flour, about 1 tablespoon at a time, combining it with the melted butter and cooking for about 1 minute to form a roux.
Add Soy Milk: Slowly pour in the soy milk ¼ cup at a time, whisking continuously to avoid lumps. Once all milk is incorporated, whisk in nutritional yeast, nutmeg, and salt.
Thicken Sauce: Continue cooking the béchamel, whisking frequently for 5-10 minutes until thickened to a creamy consistency.
Assemble Layers: Lower oven temperature to 350°F (175°C). In a 9x11” baking dish, spread a layer of marinara sauce. Layer half the roasted eggplant on top, sprinkle half the breadcrumbs, spoon more marinara sauce, then a layer of béchamel sauce.
Repeat Layers: Repeat with remaining eggplant, breadcrumbs, marinara sauce, finishing with a final layer of béchamel. Reserve some béchamel for drizzling on sandwiches.
Bake Layers: Bake the assembled dish for 20 minutes until the sauce bubbles and the béchamel turns lightly golden on top.
Toast Buns: Set the oven to broil. Lightly brush sandwich buns with vegan butter if desired, and toast under the broiler for a few minutes. Watch closely to prevent burning.
Build the Sandwich: Place one or two slices of the baked eggplant on the toasted bun. Drizzle with extra béchamel, add sliced roasted red peppers, garnish with fresh basil or parsley, and enjoy your hearty, messy vegan sandwich!

Notes

For best flavor, use homemade breadcrumbs seasoned with Italian herbs or dried oregano and basil.
Eggplant skin does not need peeling; it adds texture and nutrients.
Reserve some béchamel sauce to drizzle on the assembled sandwiches for extra creaminess.
Watch the buns carefully while broiling as they can burn quickly.
Leftover baked layers can be stored covered in the fridge for 2-3 days and reheated before assembling sandwiches.

Author: Amelia
Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Sandwich
Method: Baking
Cuisine: Italian-American
Diet: Vegan