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Grilled Eggplant And Mozzarella Sandwiches


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  • Nonstick vegetable oil spray
  • 8 eggplant slices, 1/2" thick
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 slices part-skim mozzarella cheese, 1/4" thick (abt 4 oz)
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 garlic clove minced
  • 4 large arugula bunches
  • 2 large tomatoes coarsely chopped
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons pine nuts toasted


Servings 4


Step 1

Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.

Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.

Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

This recipe yields 4 servings.

Per serving: calories, 202; total fat, 14 g; saturated fat, 4 g; cholesterol, 16 mg.

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