Go Back

Open Faced Grilled Eggplant Parm Sandwich

Michele Pesula Kuegler
A delicious way to have eggplant parm in the summer
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Servings 4

Ingredients
  

  • 2 tomatoes diced
  • 1/4 cup fresh basil minced
  • 2 Tb. balsamic vinegar
  • salt & pepper
  • 1 medium eggplant sliced thickly
  • extra virgin olive oil
  • 8 slices fresh mozzarella
  • 4 slices bread your choice*

Instructions
 

  • In a small bowl combine tomatoes, basil, and vinegar.
  • Season with salt and pepper to taste.
  • Cover and refrigerate until ready to serve.
  • Prepare grill according to manufacturer’s instructions.
  • Brush one side of eggplant slice with olive oil and place on prepared grill.
  • Cook for 3 minutes or until golden brown. While grilling, brush second side with oil.
  • Flip and cook for 2 minutes.
  • Top eggplant with slices of mozzarella and allow to melt.
  • Top slices of bread with eggplant and mozzarella.
  • Serve with tomato-basil mixture.

Notes

I used sourdough. Can be grilled, if desired.
Keyword eggplants, sandwich, summer