Grilled Eggplant and Mozzarella Sandwiches: A Taste of Summer

There’s something magical about the smell of eggplant grilling on a warm summer evening. It instantly transports me back to my grandmother’s garden, where she grew rows of vibrant purple eggplants. We’d carefully harvest them, their skin gleaming in the sun, and she would always grill them for the most incredible sandwiches. The smoky char, the creamy mozzarella, the burst of fresh basil – it was pure culinary joy. These sandwiches are more than just food; they’re a taste of sunshine, family, and simple, fresh ingredients.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 2
• Yield: 2 Sandwiches
• Dietary Type: Vegetarian

Ingredients

• ¼ cup Italian dressing (your favorite or homemade with olive oil)
• 12 ounces baby eggplants, cut in ½ inch thick lengthwise slices
• 2 large crusty rolls, split
• 4-6 slices fresh mozzarella cheese (or deli, adjust depending on your taste)
• 1 roma tomato, sliced thin
• ¼ cup fresh basil leaves

Equipment Needed

• Grill
• Platter
• Brush (optional)

Instructions

1. Prepare a moderately hot grill. Make sure the grates are clean and lightly oiled to prevent sticking.

2. On a platter, pour 2 tablespoons of Italian dressing over the eggplant slices. You can brush the slices with the dressing to cut back on calories, ensuring each slice is evenly coated.

3. Grill the eggplant slices over moderate heat, brushing with more dressing as needed, until they are charred and soft on the inside. This typically takes about 5 minutes per side. Keep a close eye on the eggplant to prevent burning.

4. While the eggplant is grilling, brush the cut sides of the rolls with the remaining Italian dressing.

5. Place the rolls, cut-side down, around the edge of the grill to toast until they are a golden brown. This usually takes about 2 minutes. Be careful not to burn them!

6. Layer the toasted rolls with the grilled eggplant, mozzarella cheese, tomato slices, and fresh basil leaves. Adjust the amount of each ingredient to your preference.

7. Replace the tops of the rolls to complete the sandwiches. Serve immediately and enjoy!

Expert Tips & Tricks

• For a deeper, smokier flavor, consider using a charcoal grill instead of a gas grill.
• If you don’t have a grill, you can broil the eggplant in the oven. Place the eggplant slices on a baking sheet and broil for 3-4 minutes per side, or until charred and tender.
• To prevent the eggplant from becoming soggy, salt the slices before grilling. Place the sliced eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes. This will draw out excess moisture. Rinse the eggplant and pat it dry before grilling.
• If using deli mozzarella, pat the slices dry with a paper towel to remove excess moisture. This will help prevent the sandwich from becoming soggy.
• For a vegetarian alternative to mozzarella, try using smoked provolone or grilled halloumi.
• Add a drizzle of balsamic glaze after assembling the sandwiches for a touch of sweetness and acidity.

Serving & Storage Suggestions

These grilled eggplant and mozzarella sandwiches are best served immediately while the eggplant is still warm and the mozzarella is melted and gooey. They pair perfectly with a side salad or some crispy potato chips.

If you have any leftovers, you can store them in the refrigerator for up to 24 hours. However, keep in mind that the bread may become soggy. To reheat, you can wrap the sandwich in foil and bake it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can microwave the sandwich, but the bread may become even soggier. It is not recommended to freeze these sandwiches.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	470.6 kcal	N/A
Calories from Fat	214 g	46%
Total Fat	23.9 g	36%
Saturated Fat	9.2 g	45%
Cholesterol	44.8 mg	14%
Sodium	1156.4 mg	48%
Total Carbohydrate	45.6 g	15%
Dietary Fiber	7.7 g	30%
Sugars	8.9 g	N/A
Protein	20.5 g	40%

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

Variations & Substitutions

• Vegan Option: Substitute the mozzarella cheese with a vegan mozzarella alternative. You can also use a balsamic glaze instead of Italian dressing.
• Gluten-Free Option: Use gluten-free rolls for a gluten-free version of this sandwich.
• Spicy Option: Add a pinch of red pepper flakes to the Italian dressing for a spicy kick.
• Mediterranean Twist: Add some sun-dried tomatoes, Kalamata olives, and crumbled feta cheese to the sandwich for a Mediterranean flavor.
• Pesto Variation: Spread pesto on the rolls instead of Italian dressing for a burst of fresh, herbaceous flavor.

FAQs (Frequently Asked Questions)

Q: Can I use regular eggplant instead of baby eggplant?
A: Yes, you can use regular eggplant. Just be sure to slice it into ½-inch thick slices and grill it until it is tender and charred. Larger eggplant may require a longer grilling time.

Q: Can I prepare the eggplant ahead of time?
A: Yes, you can grill the eggplant ahead of time and store it in the refrigerator. However, it is best to assemble the sandwiches just before serving to prevent the bread from becoming soggy.

Q: What if I don’t have a grill?
A: No problem! You can broil the eggplant in the oven or pan-fry it on the stovetop. Broiling will give you a similar charred effect, while pan-frying will result in a softer texture.

Q: How do I prevent the eggplant from becoming bitter?
A: Salting the eggplant before grilling helps to draw out excess moisture and reduce bitterness. Let the salted eggplant sit for about 30 minutes, then rinse and pat it dry before grilling.

Q: Can I use a different type of cheese?
A: Absolutely! Provolone, fontina, or even goat cheese would be delicious alternatives to mozzarella. Choose a cheese that melts well and complements the flavors of the eggplant, tomato, and basil.

Final Thoughts

These Grilled Eggplant and Mozzarella Sandwiches are a simple, satisfying, and incredibly flavorful meal that’s perfect for a light lunch or a casual dinner. The combination of smoky eggplant, creamy mozzarella, juicy tomatoes, and fragrant basil is simply irresistible. I encourage you to try this recipe and experience the taste of summer for yourself. Don’t be afraid to experiment with different variations and substitutions to create your own unique version of this classic sandwich. And please, share your feedback! I’d love to hear how you made it your own. Perhaps pair it with a crisp glass of Pinot Grigio or a refreshing iced tea for the perfect meal. Happy grilling!