Spicy Eggplant and Goat Cheese Sandwiches

Sometime last week, I decided I wanted to run a mile on the track. I think I was still riding high on my better-than-expected 8K time, so it seemed like a good idea. I decided Sunday was the day, and didn’t think about it too much for a couple days.

Sunday morning rolled around and I was nervous. I really hoped I could run under 7 and not die. I know running a mile is never pleasant, expecially when you’re out of shape, which I still kind of am.

The track is a mile away so I ran over slowly as a warm up, then did a few strides once I got there. I felt pretty pretty decent and ready to go.

Lap 1: 1:39 Running fast is fun! Crap, I probably went out too fast

Lap 2: 1:45 Uh, yeah, went out way too fast. This sucks, and my stomach feels weird.

Lap 3: 1:47 I am so ready to be done. Why did I want to do this?

Lap 4: 1:42 OK at least I didn’t keep getting slower. Damn, I’m glad that’s over.

So, 6:53. I’m happy it was under 7, but there’s definitely a LOT of room for improvement. Especially considering that my 5K PR pace is 6:51. Definitely going to be incorporating speed work from here on out. I’m actually kind of excited to go and run some 400s next week.

This recipe was originally for pizza, but I had some leftover hamburger buns to use up, and Mike likes sandwiches even more than he likes pizza. I used a can of fire-roasted tomatoes with jalapenos to make the marinara, but I’m sure it would still be great with regular tomatoes as well (and you’ll definitely have lots of sauce left over).

Spicy Eggplant and Goat Cheese Sandwiches


  • 6 sandwich rolls or hamburger buns
  • 1 large eggplant, cut into 1/4" thick slices
  • 3 tablespoons olive oil
  • 1 15-ounce can fire roasted tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon dried basil
  • salt
  • 1 teasponn dried oregano
  • 1 jalapeno or red chili pepper, sliced thinly
  • 2 ounces goat cheese


  1. Preheat the oven to 450 F.
  2. Arrange the eggplant slices on a rimmed baking sheet and drizzle with the oil. Roast for about 15 minutes, or until tender, flipping the slices halfway through.
  3. While the eggplant is roasting, combine the garlic, tomatoes, basil, and oregano in a blender and blend until nearly smooth. Taste and add salt as needed (start with about 1/2 tsp). Warm the sauce in a small sauce pan.
  4. Split the rolls in half and toast. Spoon a little of the tomato sauce on each half, then top one half with a few slices of jalapeno, a slice or two of eggplant, and some goat cheese.
  5. Place under the broiler to warm the cheese, then put the halves together and enjoy!

(adapted from Erin’s Food Files)

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8 comments to Spicy Eggplant and Goat Cheese Sandwiches

  • Man, I can’t even imagine what my one mile pace is going to be like once this injury is over. But getting back up to the sub-7’s is definitely something to be strived for! You totally rock by the way. Just saying.

    I love sandwiches more than pizza also…especially sandwiches that are basically eggplant parm on a roll. Yum.

  • I have completely neglected eggplant lately…but I have lots of goat cheese to use up so I need to give this a try. We’d love it in sandwich or pizza form!

  • I love the idea of this in sandwich form! YUM!

  • Way to rock the timed mile. Right around the start of lap 3 I always wonder, “why am I doing this again?!” The sandwich looks wonderful. I’m not the biggest eggplant fan, but Justin adores it, and this looks right up his alley.

  • Yum! I love anything with goat cheese!

  • That sandwich looks fantastic. I love how simple it is but with great flavor and texture! A little pesto would be great on it too!

  • Since I have to do my weekday runs at the gym right now I’m using them for speedwork. It’s amazing how much faster I’ve gotten in the past 3 weeks – although I know I’ll never be as fast as you!

  • Our favorite pizza place servers their eggplant parm topped with goat cheese. It’s pretty much heaven. And I’m super impressed with your mile time. I’m such a sloooow-moving target :)

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