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Grilled Eggplant Sandwich 4 Servings 1 eggplant (cut lengthwise into 1/4-inch-thick slices, peeling optional) Salt and fresh ground black pepper ¼ cup olive oil 4 ciabatta or francese rolls (split in half) ¼ cup pesto 1 ripe tomato (thinly sliced) 1 ball (8 ounces) fresh milk mozzarella or mozzarella di bufala (cut into 8 slices)
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Grilled Eggplant Sandwich

Quintessential Italian ingredients like pesto and mozzarella share a starring role with eggplant in this heavenly sandwich. If you have a panini press, by all means use it to serve the sandwich at its crispy best!

Prep time: 0 min | Total time: 0 min | 4 Servings

Ingredients

1

eggplant (cut lengthwise into 1/4-inch-thick slices, peeling optional)

Salt and fresh ground black pepper

¼ cup

olive oil

4

ciabatta or francese rolls (split in half)

¼ cup

pesto

1

ripe tomato (thinly sliced)

1

ball (8 ounces) fresh milk mozzarella or mozzarella di bufala (cut into 8 slices)

Directions

Brush both sides of the eggplant slices with the olive oil and season lightly with salt and pepper. Grill the eggplant over a medium-hot fire, turning once, until tender, but not mushy, 5 to 7 minutes. Set aside at room temperature. At this point the eggplant can be refrigerated, covered, for up to 2 days; return to room temperature before proceeding with the recipe.

Spread the cut surfaces of the rolls with the pesto (1 tablespoon per roll). Arrange 2 slices of grilled eggplant on the bottom half of a roll, then top with tomato and 2 slices of mozzarella, and cover with the top of the roll; repeat with remaining ingredients. Serve immediately or grill on a panini press.

 

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