Food & Cooking Recipes Dinner Recipes Eggplant-Mozzarella Melt 3.7 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: David Malosh Prep Time: 20 mins Total Time: 25 mins Yield: 4 Grill any extra eggplant slices and use them for making dips or spreads (such as baba ghanoush), or add them to salads. Ingredients 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 Directions 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. 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. Meanwhile, grill rolls until lightly marked. Sandwich lettuce, eggplant, onion, and basil with rolls. Serve immediately. Rate it Print