Grilled Eggplant Sandwiches

Coastal Living
Grilled Eggplant Sandwiches Recipe
Tony Christie, Sean Laurenz
Two slices of grilled eggplant hold together melted cheese, tomato, and basil for a meat-free and gluten free sandwich recipe.
Makes 4 servings


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1 large eggplant, cut into 8 (1/2-inch-thick) diagonal slices
3 tablespoons olive oil
1/2 pound fresh mozzarella, cut into 8 slices
1 large tomato, cut into 4 slices
8 large fresh basil leaves
Black pepper
2 lemons, halved


Prep: 14 Minutes
Cook: 6 Minutes

1. Brush both sides of eggplant slices with olive oil. Divide mozzarella, tomato, and basil among 4 eggplant slices. Sprinkle with salt and pepper; top with remaining 4 eggplant slices.

2. Place eggplant sandwiches and lemon halves on greased grill rack. Grill over medium-high heat (350° to 400°) for 3 to 4 minutes on each side or until cheese melts and eggplant is cooked through. Serve immediately with grilled lemon halves.

Created date

June 2010

Nutritional Information