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    Home » Recipes » Grilled Eggplant Sandwich with Tomatoes, Mozzarella and Basil

    Grilled Eggplant Sandwich with Tomatoes, Mozzarella and Basil

    Published: Sep 1, 2014 · Modified: Feb 13, 2022 · by Debra with Leave a Comment · 877 words. About 5 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    Fresh tomatoes and basil over gooey melted mozzarella and grilled eggplant make this the best sandwich for a lazy summer day! No measuring required, it's perfect if you're looking for vegetarian sandwiches to use up all of those tomatoes from the garden.

    Open-faced grilled eggplant sandwich topped with melted mozzarella, fresh cherry tomatoes, fresh basil and balsamic reduction.

    This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    It's the dog days of summer, people. We don't want it to end, but it's hot and we are kinda feeling too lazy to enjoy it. So let me put your mind at ease. This is a vegetarian sandwich that allows you to enjoy all of those end-of-summer tomatoes and everything that goes with them with very little effort.

    No cook, (sorta) no fuss, no guilt. I mean, right now I am almost too lazy to write about it. But you need to eat it, so I will carry on.One of the best things about this grilled eggplant sandwich recipe is that it is very lazy. No measuring, just handfuls and bunches and drizzles.

    Eggplant is outstanding on its own, but when you combine it with everything that makes a caprese salad so good -  fresh mozzarella, tomatoes, basil, balsamic vinegar - you've got yourself a very tasty grilled eggplant sandwich that just might be the embodiment of summer.

    So be lazy. Enjoy the last, lazy, crazy days of summer. No sweat.

    Jump to:
    • Ingredients
    • Instructions
    • FAQs
    • Related Recipes
    • Recipe
    A whole eggplant, torn baguette, mozzarella cheese, fresh tomatoes, and fresh basil on a wooden tray.

    Ingredients

    • Italian eggplant: These are the larger, thicker, rounder eggplant. The thin Japanese eggplant are a bit too small for this as they are likely to fall through the grates of the grill.
    • Cherry or grape tomatoes: Use whatever tiny tomatoes you can find, whatever color they may be.
    • Fresh mozzarella cheese: We're using fresh mozzarella because it melts really quickly and is extra creamy.
    • Balsamic reduction: You could make it, but let's remember the theme here - laziness means I bought it at the Italian market.
    • Baguette or ciabatta bread: Something soft in the middle with a bit of a toothsome crust on the outside.
    • Fresh basil: Because summer = tomatoes and basil.
    • Olive oil and kosher salt: For seasoning and grilling.

    Instructions

    Sliced eggplant brushed with olive oil alongside a pastry brush and a dish filled with olive oil.

    Slice the eggplant into ¼ inch slices. Brush with olive oil and salt.

    Eggplant slices on a grill.

    Place eggplant on a grill or cast-iron grill pan, turning once, and cook through until soft. Set aside to cool.

    In the meantime, slice tomatoes in half and slice basil leaves into thin strips.

    Slice bread in half.

    Grilled eggplant and mozzarella cheese placed on two slices of French bread.

    Layer the grilled eggplant slices on top of baguette and top with cheese slices. Place under the broiler until cheese begins to melt and bubble.

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    Top the eggplant sandwiches with tomato slices and sprinkle with salt. Drizzle with balsamic reduction, and sprinkle the basil over the top.

    FAQs

    Do you need to salt eggplant before cooking?

    Not for this recipe since we are grilling it. Salting the eggplant and letting it drain in a colander for a while can get rid of bitterness and excess water. But guess what - eggplant isn't really bitter anymore. This might make a difference and get rid of water when baking an eggplant lasagna or frying it for eggplant parm, but the heat of the grill will take care of this step for you right quick.

    Related Recipes

    It seems I have a thing for Italian sandwiches...

    • Try a Salami Sandwich with Frico and Mostarda to bring an adult perspective to your childhood salami on white bread with yellow mustard.
    • Keep grilling and make an Italian Steak Sandwich with Grilled Radicchio, it's got a great combo of bitter and sweet flavors.
    • A Turkey Bagel Sandwich with Hot Sweet Mustard is what you want the day after Thanksgiving.

    Recipe

    An open-faced eggplant sandwich topped with melted cheese, fresh tomatoes, and basil.

    Grilled Eggplant Sandwich with Tomatoes, Mozzarella and Basil

    Fresh tomatoes and basil over gooey melted mozzarella and roasted eggplant make this the best summer sandwich! No measuring required, it's the ultimate lazy summer day recipe. 
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: Italian
    Diet: Vegetarian
    Keyword: Grilled eggplant sandwich with fresh tomatoes
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2 open-faced sandwiches
    Calories: 664kcal

    Ingredients

    • 1 eggplant sliced into ¼ inch slices
    • 1 baguette small
    • 6 slices fresh mozzarella cheese
    • 1 cup cherry tomatoes or other small heirloom tomatoes
    • fresh basil
    • balsamic glaze
    • kosher salt
    • olive oil
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Slice the eggplant into ¼ inch slices. Brush with olive oil and salt.
    • Place eggplant on a grill or grill pan, turning once, and cook through until soft. Set aside to cool.
    • In the meantime, slice tomatoes in half and chiffonade the basil leaves. Slice baguette in half.
    • Layer eggplant slices on top of baguette and top with cheese slices. Place under the broiler until cheese begins to melt and bubble.
    • Top eggplant sandwiches with tomato slices and sprinkle with salt. Drizzle with balsamic reduction, and sprinkle basil over the top.

    Notes

    Tips and Tools
    • Do you need to salt eggplant and let it drain before cooking? No. I've experimented with this extensively over the years and found that it makes absolutely no difference, so just treat it like any other veggie that you are going to grill. Season it and throw it on there. 
    • If you don't have an outdoor grill, a cast-iron grill pan will work nicely for the eggplant. Be sure it's nice and hot. 
     
    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

    Nutrition

    Calories: 664kcal | Carbohydrates: 81g | Protein: 33g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 1312mg | Potassium: 889mg | Fiber: 11g | Sugar: 12g | Vitamin A: 992IU | Vitamin C: 22mg | Calcium: 556mg | Iron: 5mg
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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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