Open Face Grilled Eggplant Sandwiches
"Another terrific grilled sandwich from Food and Wine! Simple fresh flavors are the key here. Can also be done under the broiler"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (417.6 g)
- Calories 277.4
- Total Fat - 11 g
- Saturated Fat - 1.7 g
- Cholesterol - 0 mg
- Sodium - 3009.6 mg
- Total Carbohydrate - 39.4 g
- Dietary Fiber - 9.2 g
- Sugars - 11.8 g
- Protein - 6.9 g
- Calcium - 275.5 mg
- Iron - 2.8 mg
- Vitamin C - 39.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
Step 2
Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
Step 3
Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.
Tips
No special items needed.
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