Cheesy Grilled Eggplant Sandwiches

The scent of grilled eggplant always takes me back to summer evenings at my grandmother’s house. She had a small vegetable garden bursting with life, and her eggplant was legendary. We’d pick them fresh, slice them thick, and grill them until smoky and tender. She’d then layer them between crusty bread with salty cheese and maybe a slice of cured meat if we were lucky. These simple sandwiches were pure sunshine on a plate, and this recipe, inspired by those memories, captures that same feeling.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Servings: 4
• Dietary Type: Vegetarian

Ingredients

• 1 lb small eggplant, trimmed and thinly sliced lengthwise
• ¼ cup extra virgin olive oil
• Salt
• Pepper
• 8 slices Italian bread
• 2 ½ cups Jarlsberg cheese, shredded
• 1 (4 ounce) package thinly sliced prosciutto (Optional)

Equipment Needed

• Grill
• Large Bowl

Instructions

1. Preheat a grill to medium heat. This ensures the eggplant cooks evenly and doesn’t burn before it’s tender.

2. In a large bowl, toss the eggplant slices with 2 tablespoons of olive oil. Season generously with salt and pepper. This step is crucial for infusing flavor into the eggplant and helping it to caramelize on the grill.

3. Grill the eggplant, turning once, until softened, about 4 minutes total. Keep a close watch – you want them tender and lightly charred, not mushy or burnt. If your grill has hot spots, rotate the eggplant as needed.

4. Lay the bread slices on a clean work surface. This makes assembly easier and prevents ingredients from slipping around.

5. Top 4 slices of bread with a layer each of the shredded Jarlsberg cheese, sliced prosciutto (if using), grilled eggplant, another layer of sliced prosciutto (again, if using) and another layer of the shredded cheese. Be generous with the cheese – it’s the star of the show!

6. Top with the remaining 4 slices of bread. Press down gently to help the sandwich hold together.

7. Brush the outside of the assembled sandwiches with the remaining 2 tablespoons of olive oil. This will create a beautiful golden-brown crust on the grill.

8. Grill the sandwiches, covered, turning once, until crisp and golden brown, about 2 minutes total. The lid helps to melt the cheese all the way through. Press down gently with a spatula to ensure even grilling and melty cheese.

Expert Tips & Tricks

• Salt the Eggplant: If you have the time, salting the eggplant 30 minutes before grilling can help to draw out excess moisture, resulting in a less soggy sandwich. Pat the eggplant dry with paper towels before grilling.
• Cheese Variety: Jarlsberg is fantastic for its nutty flavor and melting ability, but you could experiment with other cheeses like Gruyere, provolone, or even a sharp cheddar for a different flavor profile.
• Grill Pan Alternative: If you don’t have an outdoor grill, a grill pan on the stovetop will work just as well. Make sure the pan is hot before adding the sandwiches.
• Press it Down: Using a panini press or a heavy skillet placed on top of the sandwiches while grilling helps to compress the ingredients and melt the cheese faster.

Serving & Storage Suggestions

Serve these cheesy grilled eggplant sandwiches immediately while the cheese is still melty and the bread is crisp. They pair perfectly with a side salad, some roasted vegetables, or a bowl of tomato soup.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can use a toaster oven, skillet, or even the microwave, although the bread may lose some of its crispness. If using the microwave, heat in 30-second intervals to prevent overheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	568.5 kcal	N/A
Calories from Fat	342 g	60%
Total Fat	38 g	58%
Saturated Fat	16.9 g	84%
Cholesterol	75.9 mg	25%
Sodium	394.5 mg	16%
Total Carbohydrate	30.9 g	10%
Dietary Fiber	4.9 g	19%
Sugars	4.1 g	N/A
Protein	26.9 g	53%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Meat-Free: Omit the prosciutto altogether for a vegetarian option. Add roasted red peppers or grilled zucchini for extra flavor and texture.
• Bread Swap: Use ciabatta rolls, sourdough, or even gluten-free bread to suit your dietary needs and preferences.
• Spice it Up: Add a pinch of red pepper flakes to the eggplant marinade for a little heat.
• Pesto Power: Spread a thin layer of pesto on the bread before adding the other ingredients for an extra burst of flavor.
• Balsamic Glaze: Drizzle a balsamic glaze over the finished sandwiches for a touch of sweetness and acidity.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cheese?
A: Absolutely! While Jarlsberg is a great choice, feel free to experiment with other melting cheeses like Gruyere, provolone, or mozzarella.

Q: How do I prevent the eggplant from becoming soggy?
A: Salting the eggplant beforehand helps to draw out excess moisture. Also, don’t overcrowd the grill; cook the eggplant in batches if necessary.

Q: Can I make these sandwiches ahead of time?
A: You can assemble the sandwiches ahead of time, but wait to grill them until you’re ready to serve. This will prevent the bread from getting soggy.

Q: What if I don’t have a grill?
A: A grill pan on the stovetop or a panini press works perfectly well as a substitute.

Q: Can I add other vegetables to the sandwich?
A: Yes, feel free to add other grilled or roasted vegetables like zucchini, bell peppers, or onions.

Final Thoughts

These Cheesy Grilled Eggplant Sandwiches are more than just a quick and easy meal; they’re a celebration of simple, fresh ingredients and the joy of cooking. I encourage you to try this recipe and make it your own, adding your personal touch and favorite flavors. And don’t forget to share your creations and feedback – I’d love to hear what you think! Perhaps pair it with a crisp glass of white wine or a refreshing iced tea for the perfect summer meal. Happy grilling!