Place the loaded halves on the lined baking tray and back in the oven for 5-10 minutes until nice and hot.
Remove from the oven.
Add a generous layer of marinara to each of the top halves of the bread, sprinkle on some red crushed pepper for added heat (if using), and close each sandwich. Enjoy!
For gluten-free - Use your favorite gluten-free bread or simply enjoy this recipe without the bread as stacked layers of crispy eggplant rounds, vegan ricotta, marinara, baby arugula, etc.Eggplant Rounds - The sandwich is best enjoyed with freshly Baked Crispy Eggplant Rounds, but you can easily make the eggplant and vegan ricotta ahead of time and assemble when ready to serve. If you're using small ciabatta rolls (similar to the pictures in the recipe), you'll need about 2 eggplant rounds per sandwich.Pack It To-Go - This sandwich packs great for a school lunch or to take to work. Simply allow the sandwich to cool completely at room temperature, wrap once in parchment paper, cut in half, and wrap once more in parchment paper. Store in the fridge until ready to take or eat.