Grilled Eggplant Sandwiches

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.

Yield: Makes 4 servings
Recipe from Coastal Living

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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
  • Salt
  • Black pepper
  • 2 lemons, halved


  1. 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. 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.
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