Open Face Grilled Eggplant Sandwiches
Created by Marramamba on May 4, 2023
- Servings: 4
- Prep Time: 15m
- Cook Time: 7m
- Recipe #40601
Ingredients
- 8 slices peasant bread
- Extra virgin olive oil, for brushing
- 1 1/4 pounds eggplants, sliced crosswise 1 inch thick
- Salt & freshly ground black pepper
- 4 plum tomatoes, sliced crosswise 1/4 inch thick
- 1/2 pound buffalo mozzarella, sliced 1/4 inch thick
- 8 large basil leaves, torn
- Coarse sea salt
How to Make
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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.
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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.
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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.
Nutritional Facts
- 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