Open-Faced Grilled Eggplant Sandwich

AuthorLauren Timmerman, MS, RDNCategoryDifficultyBeginner

Pair with your favorite soup or salad for lunch, or cut into smaller pieces for a yummy appetizer! You can make this dish your own by substituting cheeses or adding greens. Try swapping the mozzarella for goat cheese or add some fresh arugula and top with a drizzle of balsamic reduction. Enjoy!

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

Ingredient
 8 slices sourdough bread, 1/2 inch thick
 extra-virgin olive oil, for brushing
 1 lb eggplant, sliced 1-inch thick
 salt & freshly ground black pepper
 4 sungold tomatoes, sliced crosswise, 1/4 inch thick
 ½ lb buffalo mozzarella, sliced
 8 basil leaves, torn

Directions
1

Preheat the grill. Brush olive oil onto both sides of the bread and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.

2

Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.

3

Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with Maldon salt (optional) and serve. Enjoy!

Nutrition Facts per serving: Calories 340, Total Fat 10g, Cholesterol 19mg, Sodium 642 mg, Total Carbohydrate 53g, Dietary Fiber 6g, Sugar 8g, Protein 10g

*Adapted from Food&Wine

Ingredients

Ingredient
 8 slices sourdough bread, 1/2 inch thick
 extra-virgin olive oil, for brushing
 1 lb eggplant, sliced 1-inch thick
 salt & freshly ground black pepper
 4 sungold tomatoes, sliced crosswise, 1/4 inch thick
 ½ lb buffalo mozzarella, sliced
 8 basil leaves, torn

Directions

Directions
1

Preheat the grill. Brush olive oil onto both sides of the bread and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.

2

Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.

3

Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with Maldon salt (optional) and serve. Enjoy!

Open-Faced Grilled Eggplant Sandwich
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