Eggplant-Mozzarella Melt

Photo: David Malosh
Prep Time:
20 mins
Total Time:
25 mins

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


  • 4 slices eggplant, each about 1 inch thick, cut crosswise from thickest part of 1 large eggplant

  • 1 large red onion, cut into ½-inch rounds

  • Extra-virgin olive oil, for brushing

  • Coarse salt and freshly ground pepper

  • ¼ cup red-wine vinegar

  • ¼ 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.

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