Grilled Eggplant Aubergine and Mozzarella Sandwiches
Savor the perfect balance of smoky, cheesy, and herbaceous flavors with these Grilled Eggplant Aubergine and Mozzarella Sandwiches. This Mediterranean-inspired recipe layers tender grilled eggplant, creamy mozzarella, juicy tomato slices, and fresh basil leaves between toasted ciabatta bread spread with vibrant pesto. The light charring on the eggplant and the golden crispness of the bread are achieved with minimal effort on a grill pan or skillet, making this sandwich a quick yet gourmet option for lunch or dinner. Ready in just 35 minutes, it’s a vegetarian delight brimming with wholesome ingredients and irresistible textures. Serve warm for a melty, satisfying bite that’s perfect for casual dining or entertaining.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 large Eggplant (Aubergine)
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 8 ounces Mozzarella cheese
- 4 tablespoons Pesto
- 4 units Ciabatta bread or sandwich rolls
- 4 slices Tomato slices
- 8 leaves Fresh basil leaves
- 0.5 teaspoons Black pepper
Instructions
Slice the eggplant into 1/4-inch thick rounds and sprinkle with 1 teaspoon of salt. Let the slices sit for 10 minutes to draw out excess moisture, then pat them dry with a paper towel.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil.
Preheat a grill or grill pan over medium heat. Grill the eggplant slices for 3-4 minutes per side, until tender and lightly charred. Set the grilled eggplant aside.
Slice the ciabatta bread or sandwich rolls open and spread 1 tablespoon of pesto on the inside of each half.
Layer the grilled eggplant slices, mozzarella cheese, tomato slices, and fresh basil leaves onto the bottom half of each sandwich. Sprinkle with a pinch of black pepper.
Close the sandwiches with the top halves of the bread.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Place the sandwiches in the skillet and press down gently with a spatula.
Cook the sandwiches for 2-3 minutes per side, until the bread is golden and crispy and the mozzarella is melted.
Remove the sandwiches from the skillet, slice in half, and serve warm.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.4 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 348 mg | 27% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 453 mg | 10% | |
*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.
