Step 1

First, peel the Eggplant and cut it into slices that are between 1/4″ and 1/8″ thick. You want your slices to be in this range; if they are too thick, the Eggplant will be soggy. If they are too thin, the Eggplant will dry out too much.

Step 2

Place the slices into a large glass bowl or a resealable plastic bag and set aside.

Step 3

Next, prepare the marinade. Add all of the dry spices to a Nonstick Pot and toast over medium-high heat, stirring continuously to prevent burning.

Step 4

Once the spices are fragrant (about 1 minute or so), add in the rest of the ingredients for the marinade, and whisk everything together to ensure it is all well-combined.

Step 5

Bring this mixture to a boil, let simmer for 1 minute, then pour it over the Eggplant while it is still hot. Stir everything around a bit to ensure the Beet pieces are evenly distributed, then seal the bag or bowl off , place the Eggplant in the fridge, and let everything marinate overnight.

Step 6

Once at least 8 hours have passed, preheat your oven to 400F. Remove the Eggplant from the marinade – it should be bright pink – and place all of the pieces evenly onto a greased or lined baking tray. I used 2 baking trays, to decrease the baking time needed and to give the pieces some “breathing room.” (Note: you can save the Beet pieces in the marinade, and enjoy the Pickled Beets alongside your Reuben if you wish!)

Step 7

Bake the Eggplant pieces for 25-35 minutes, until most of their moisture has evaporated and they appear to be slightly browned.

Step 8

To assemble each Reuben Sandwich, place 2 pieces of Vegan Swiss Cheese onto 1 slice of Rye Bread , then toast 2 slices of bread until the Cheese melts.  Layer the Russian Dressing, Sauerkraut, and half of the slices of cooked Eggplant onto the not-cheesy bread, then top with the cheesy slice. Serve and enjoy!