Under 30 Minutes

Grilled Eggplant Sandwich

Eggplant, tomatoes, and mozzarella fill up a hungry bunch without breaking the bank. Fresh basil is the perfect way to brighten up rich flavors.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2011


  • 3 tablespoons extra-virgin olive oil, plus more for grill
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 loaf crusty bread (10 ounces), such as ciabatta, sliced in half lengthwise
  • 6 ounces fresh mozzarella, thinly sliced
  • 1 medium eggplant (8 ounces), cut lengthwise into 1/4-inch slices
  • 2 medium tomatoes, cut into 1/2-inch slices
  • 14 fresh basil leaves


  1. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.

  2. Brush eggplant with 1 tablespoon oil and season with salt and pepper. Grill until tender and lightly charred, 12 to 15 minutes, flipping once. Layer eggplant on cheese. Brush tomatoes with 1 tablespoon oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Layer tomatoes on eggplant, top with basil, and sandwich with top half of bread. Cut crosswise into 4 pieces and serve.


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