When you’re looking for a lighter version of the classic, this is the recipe you need for an open faced, grilled eggplant parmesan sandwich.
As we enter the first full week of September, it’s the perfect time for eggplant recipes, at least in my book. In my thinking, they match the weather of early September- not really summer, not really deep fall. We’re past the point of everything melon and berry, yet we’re not quite ready for apples and pumpkins. Somehow, the eggplant bridges this gap. This recipe does it well also. You get to use your grill while the weather’s nice, but you also have a reprieve from the burgers and dogs of summer.
The original post from July 2016
Disclaimer: I may use culinary terms without holding firmly to their exact definitions.
To me, eggplant parmesan consists of eggplant, marinara, and melted cheese. The cheese could be mozzarella, provolone, parmesan, or some other variety. The eggplant does not have to be breaded. It is served warm with or without pasta. That’s your choice.
With the warmth of summer here, many of my meals are cooked outside on the grill. Even with central air conditioning, I don’t feel an overwhelming need to bake something in the oven. I save those meals for the chill of fall, winter, and spring. Yes, one of the joys of living in New Hampshire is that three-fourths of the year is cold.
However, hot weather doesn’t mean the end to a comfort food, such as eggplant parm. It just means that a little creativity needs to be used to build a summer version of the dish.
- The eggplant was easy- slice and grill, then top with mozzarella just before removing from heat.
- The marinara was easily replaced with an Italian salsa of sorts.
- Find some bread to turn it into a sandwich, and you have a delightful summer spin on eggplant parmesan. Or at least, I think you do.
The next time you’re thinking about what to grill, consider something besides the typical burgers and hot dogs. This simple dish is sure to put a twist on a grilled dinner.
Open Faced Grilled Eggplant Parm Sandwich
Ingredients
- 2 tomatoes diced
- 1/4 cup fresh basil minced
- 2 tablespoons balsamic vinegar
- salt & pepper
- 1 medium eggplant sliced thickly
- extra virgin olive oil
- 8 slices fresh mozzarella
- 4 slices bread your choice*
Instructions
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In a small bowl combine tomatoes, basil, and vinegar.
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Season with salt and pepper to taste.
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Cover and refrigerate until ready to serve.
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Prepare grill according to manufacturer’s instructions.
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Brush one side of eggplant slice with olive oil and place on prepared grill.
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Cook for 3 minutes or until golden brown. While grilling, brush second side with oil.
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Flip and cook for 2 minutes.
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Top eggplant with slices of mozzarella and allow to melt.
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Top slices of bread with eggplant and mozzarella.
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Serve with tomato-basil mixture.
Notes
