Eggplant Mozzarella Sandwiches

These vegetarian sandwiches are a delicious and satisfying meal. The combination of tender grilled eggplant, melty mozzarella cheese, and fresh basil is irresistible. You can customize these sandwiches with your favorite toppings, such as roasted red peppers, pesto, or balsamic glaze.


  • 1 medium eggplant, sliced into ½-inch thick rounds
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 loaf of crusty bread, such as ciabatta or focaccia, sliced in half
  • 8 ounces fresh mozzarella cheese, sliced
  • ¼ cup fresh basil leaves
  • Balsamic glaze (optional)


Prepare the eggplant: Slice the eggplant into ½-inch thick rounds. Season the eggplant slices with salt and pepper on both sides.

Grill the eggplant: Heat a grill pan or grill over medium heat. Brush the eggplant slices with olive oil. Grill the eggplant for 3-4 minutes per side, or until tender and lightly browned.

Assemble the sandwiches: Spread the cut sides of the bread with olive oil. Layer the grilled eggplant slices on the bottom half of the bread. Top with mozzarella cheese slices and fresh basil leaves.

Broil the sandwiches: Preheat your broiler to high. Broil the sandwiches for 1-2 minutes, or until the cheese is melted and bubbly.

Serve: Drizzle the sandwiches with balsamic glaze, if desired, and serve immediately.


  • To prevent the eggplant from sticking to the grill, you can preheat the grill pan for a few minutes before adding the eggplant slices.
  • If you don’t have a grill pan, you can cook the eggplant slices in a skillet over medium heat.
  • For a vegan option, you can use vegan cheese instead of mozzarella cheese.
  • You can add other toppings to your sandwiches, such as roasted red peppers, pesto, or sun-dried tomatoes.
  • Leftover eggplant sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven until warmed through.
See also  Easy Pesto Chicken and Vegetables

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