Cheesy Grilled Eggplant Sandwiches
Savor the ultimate blend of smoky, cheesy goodness with these Cheesy Grilled Eggplant Sandwiches! Perfectly grilled eggplant slices seasoned with garlic and Italian herbs take center stage, layered with juicy tomato slices, fresh basil leaves, and a melty mix of mozzarella and Parmesan cheese. Sandwiched between buttery, toasted ciabatta rolls, these handheld delights are golden, crispy, and irresistibly flavorful. Ideal for vegetarians and those seeking a quick yet gourmet meal, this recipe comes together in just 30 minutes and can be elevated with a drizzle of balsamic glaze for a tangy finishing touch. Perfect for lunch, dinner, or a hearty snack, these sandwiches are a delicious combination of comfort and freshness.
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Recipe Information
Ingredients
- 1 large Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 1 cup Mozzarella cheese
- 0.25 cup Parmesan cheese
- 1 large Tomato
- 10 pieces Fresh basil leaves
- 4 pieces Ciabatta rolls or sandwich bread
- 2 tablespoons Butter
- 2 tablespoons Balsamic glaze (optional)
Instructions
Wash and slice the eggplant into 1/2-inch thick rounds. Sprinkle them with salt and let sit for 10 minutes to draw out bitterness. Rinse the slices and pat them dry with a paper towel.
Preheat a grill pan or outdoor grill to medium-high heat.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and season with garlic powder, Italian seasoning, and black pepper. Grill the slices for 3-4 minutes per side until grill marks appear and the eggplant is tender.
While the eggplant is grilling, slice the tomato into thin rings and set aside. Chop or tear the fresh basil leaves.
In a small bowl, mix the grated mozzarella and Parmesan cheese together.
Butter one side of each piece of bread or ciabatta roll. Place the bread butter-side down on a clean surface and layer the grilled eggplant, tomato slices, basil, and cheese mixture evenly onto 4 slices of bread. Top with the remaining bread slices, butter-side up, to form a sandwich.
Preheat a skillet or panini press over medium heat. If using a skillet, grill the sandwiches for 2-3 minutes per side, pressing gently, until the bread is golden brown and crispy and the cheese has melted.
Cut the sandwiches in half and drizzle with balsamic glaze if desired. Serve warm and enjoy your cheesy grilled eggplant sandwiches!
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 7576 mg | 329% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 57.4 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1215 mg | 93% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2329 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
