Name: Grilled Eggplant Parmesan Sandwich Recipe
Total time: 35 min
Yield: 4
Cuisine: Mediterranean

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Carbs

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MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

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Vitamin B6

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Our healthier eggplant parmesan sandwich uses tender, smoky grilled eggplant instead of fried, so it has a fraction of the fat and calories. To make these sandwiches a cinch to prepare, make sure to have all your ingredients ready before you head out to the grill. 

How to make Grilled Eggplant Parmesan Sandwich Recipe

Jessie Price

Crawler

Mediterranean

<p>Our healthier eggplant parmesan sandwich uses tender, smoky grilled eggplant instead of fried, so it has a fraction of the fat and calories. To make these sandwiches a cinch to prepare, make sure to have all your ingredients ready before you head out to the grill. </p>

1 large eggplant,  ,  cut into thick rounds

Canola or olive oil cooking spray

Salt

Finely shredded parmesan,  or asiago cheese

Shredded Part Skim Mozzarella Cheese

Small focaccia bread,  or rustic italian bread

Extra virgin olive oil

Baby spinach

Crushed tomatoes,  preferably fire roasted

step 1

Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine parmesan (or asiago) and mozzarella in a small bowl. Brush both sides of focaccia (or bread) with oil.

step 2

Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling, about 2 minutes.

step 3

Place all your ingredients on the baking sheet with the eggplant and take it to the grill. Grill the eggplant slices until brown and soft on both sides, 2 to 3 minutes per side. Grill the bread until toasted, about 1 minute per side. Return the eggplant and bread to the baking sheet. Reduce grill heat to medium.

step 4

Place 1 eggplant round on top of each slice of bread. Layer 1 tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on each slice of eggplant. Repeat with the remaining eggplant, sauce, spinach and cheese. Sprinkle each stack with some of the remaining basil. Place the baking sheet on the grill, close the lid and grill until the eggplant stack is hot and the cheese is melted, 5 to 7 minutes.

step 5

EatingWell