Open-Face Grilled Eggplant Sandwiches

Total Time
Prep 10 mins
Cook 15 mins

Another terrific grilled sandwich from Food and Wine! Simple fresh flavors are the key here

Ingredients Nutrition


  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.
  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.
  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.
Most Helpful

Very much enjoyed! I did spread just a little mayo over the toast. Thanks! Made for ZWT#6 by a Looney Spoon Phoodie!

Sharon123 June 14, 2010

This was a filling and very delicious dinner. Made as directed with the exception of the added tomato sauce and a sprinkle of Parm that was left from another use and seemed a perfect addition here. The eggplant cooks up to a soft and creamy texture while maintaining it's shape and it lifts onto the bread easily. I didn't have Roma tomatoes so used the regular round ones. The basil and all the melter cheese is just wonderful.

Annacia August 29, 2009