Grilled Eggplant Sandwich with Tomato, Goat Cheese & Rosemary Potatoes

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment.
2. Rinse the produce and pat dry.
3. Cut the potatoes into thin wedges and place them in a medium bowl.
4. Peel and mince the garlic, then add it to the bowl with the potatoes along with oil, rosemary, and salt; mix and spread in a single layer on the baking sheet.
5. Roast the potatoes, tossing once, until tender and golden, about 25–30 minutes.
6. Trim the eggplant, cut into ¼-inch slices, and add them to the same bowl used for the potatoes; toss with oil, balsamic, and salt.
7. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
8. Grill the eggplant until tender, turning once, about 3–4 minutes per side.
9. In a small bowl, combine goat cheese, oil, and Italian seasoning and set aside.
10. Thinly slice the tomatoes.
11. If desired, toast the buns on the grill pan for 1–2 minutes, cut-side down.
12. Spread the goat cheese mixture on the buns, layer with eggplant and tomato, then top with the remaining bun halves.
13. Divide the sandwiches and potato wedges between plates and serve.