Grilled Eggplant (Aubergine) and Mozzarella Sandwiches

"We try to cut back on our red meat and our favorite subs are eggplant and Portebello mushrooms. This is a delicious eggplant one. The freshest ingredients really make a difference,especially the mozzarella and basil."
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by FLKeysJen photo by FLKeysJen
Ready In:
30mins
Ingredients:
6
Yields:
2 Sandwiches
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ingredients

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directions

  • Prepare a moderately hot grill.
  • On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
  • Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
  • Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
  • Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.

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Reviews

  1. Sooo good! I never tried baby eggplant before and they are much tastier than the big ones. I grilled it on the panini maker and then also pressed the sandwiches in it too.
     
  2. This was incredible. I"ll take this over a cheeseburger any day.
     
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RECIPE SUBMITTED BY

I enjoy oil painting, travel and of course, cooking. One of my hobbies is collecting cookbooks. I used to working in the restaurant industry and enjoy International cooking especially. Pet Peeve: Standing in line to get in a restaurant.
 
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