No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Eggplant-Mozzarella Melt

Grill any extra eggplant slices and use them for making dips or spreads (such as baba ghanoush), or add them to salads.

  • Prep:
  • Total Time:
  • Yield: Makes 4
Eggplant-Mozzarella Melt

Photography: David Malosh

Source: Martha Stewart Living


  • 4 slices eggplant, each about 1 inch thick, cut crosswise from thickest part of 1 large eggplant
  • 1 large red onion, cut into 1/2-inch rounds
  • Extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper
  • 1/4 cup red-wine vinegar
  • 1/4 pound mozzarella, cut into 4 slices
  • 4 brioche buns, preferably with sesame seeds, halved
  • 4 small leaves Bibb or Boston lettuce
  • 1 cup lightly packed fresh basil leaves


  1. Preheat grill to medium-high. Brush eggplant and onion liberally with oil; season generously with salt and pepper. Brush grates with oil. Grill onion, flipping once, until softened and lightly marked in spots, about 8 minutes. Transfer to a bowl and toss with vinegar.

  2. Grill eggplant slices until just tender on one side, about 5 minutes. Flip and top each with cheese; cook until eggplant is tender and cheese is melted, about 5 minutes more.

  3. Meanwhile, grill rolls until lightly marked. Sandwich lettuce, eggplant, onion, and basil with rolls. Serve immediately.

Related Topics