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Grilled Eggplant Sandwiches

Tony Christie, Sean Laurenz
Prep time 14 mins
Cook time 6 mins
Yield Makes 4 servings
Two slices of grilled eggplant hold together melted cheese, tomato, and basil for a meat-free and gluten free sandwich recipe.

Ingredients

  • 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
  • Salt
  • Black pepper
  • 2 lemons, halved

How to Make It

  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.

Reprinted with permission from LIFE'S A BEACH COTTAGE: SECOND HELPINGS, MODERN MUSEUM PUBLISHING, 2008; www.MODERNMUSEUM.CO.ZA