Grilled Eggplant & Mozzarella Sandwiches Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Slice the eggplant into 1/2-inch thick rounds.
• STEP 3.Brush the eggplant slices with olive oil and season with salt and pepper.
• STEP 4.Grill the eggplant slices for 3-4 minutes per side, until tender and lightly charred.
• STEP 5.Remove the eggplant slices from the grill and set aside.
• STEP 6.Slice the mozzarella and tomatoes into 1/4-inch thick rounds.
• STEP 7.Layer the grilled eggplant slices, mozzarella, tomatoes, and basil leaves on one slice of bread.
• STEP 8.Top with another slice of bread to form a sandwich.
• STEP 9.Repeat with the remaining ingredients to make more sandwiches.
• STEP 10.Grill the sandwiches for 2-3 minutes per side, until the cheese is melted and the bread is toasted.
• STEP 11.Remove the sandwiches from the grill and let them cool slightly before serving.
• STEP 12.Serve the grilled eggplant and mozzarella sandwiches with a side of mixed greens or a bowl of soup.

Cooking Tips

• Choose eggplants that are firm and shiny with no soft spots.
• If you don't have a grill, you can also cook the eggplant slices in a grill pan or on a stovetop griddle.
• You can add a spread of pesto or mayonnaise to the bread for extra flavor.
• Feel free to add other vegetables like roasted red peppers or grilled zucchini to the sandwiches.
• For a vegan version, you can substitute the mozzarella with a vegan cheese alternative.

Storage and Serving

• These sandwiches are best served immediately while the bread is still warm and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the sandwiches in a toaster oven or oven at 350°F (175°C) for about 10 minutes, until heated through.
• You can also enjoy these sandwiches cold as a refreshing summer meal.