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

Eggplant Sandwich Recipe

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

Ingredients

  • 1 eggplant
  • 1 baguette or ciabatta loaf
  • 6 slices fresh mozzarella cheese
  • 1 cup cherry tomatoes or other small heirloom tomatoes
  • fresh basil
  • balsamic glaze
  • kosher salt
  • olive oil

Instructions

  • Slice the eggplant into ½ inch slices. Brush with olive oil and salt.
  • Place eggplant on a grill or grill pan, and cook through until soft, turning once. Set aside to cool.
  • Slice tomatoes in half, cut the basil leaves into thin strips, 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

  • 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. Or you can roast the eggplant slices in the oven on parchment lined baking sheets at 450 degrees F.
 
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