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.

How to Make It

Step 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.

Step 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

Ratings & Reviews

Zingrl14's Review

Zingrl14
September 14, 2013
I am biased because I love ANYTHING Caprese salad ish. This is really good. Healthy and incorporates all fresh ingredients. WILL make again. I ran out of propane so I cooked in a frying pan. Skeptical that the eggplant wouldn't be cooked enough, I sliced the eggplant and baked at 450 for 8 minutes and then followed the recipe but in the frying pan. Need to use a fork and knife to eat the way I made it but who cares, it's so good!