Open Faced Grilled Eggplant Parm Sandwich
A delicious way to have eggplant parm in the summer
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
- 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.