Grilled Eggplant and Tomato Sandwiches
This is a grilled eggplant recipe that isn't just for a side dish. These eggplant sandwiches make a delicious, hearty lunch or dinner, and they're easy to make. Enjoy a grilled eggplant sandwich today!
Cooking Time15 min
Ingredients
- 3 large Japanese eggplants (about 12 ounces), each cut lengthwise into thirds
- 1/3 cup olive oil
- 2 large garlic cloves, minced
- 1/4 cup chopped fresh basil plus 8 large fresh basil leaves
- 4 1/2-inch-thick diagonal slices country-style bread
- 1 large tomato, cut into 1/4-inch-thick slices
- 4 slices (about 4 ounces) Fontina cheese
- fresh basil sprigs
Instructions
- Prepare grill (medium-high heat).
- Sprinkle eggplant slices generously with salt. Let stand 5 minutes. Pat dry.
- Combine oil, garlic, and chopped basil in small bowl. Season with salt and pepper.
- Brush eggplant slices, bread, and tomato slices with garlic oil.
- Grill eggplant until very tender and slighty charred, turning frequently, about 7 minutes per side.
- Arrange bread and tomatoes on grill during last 3 minutes of eggplant-grilling time and cook until bread is golden and tomatoes begin to soften, about 1 minute per side.
- Transfer 2 bread slices to plate.
- Top each remaining bread slice with eggplant, cheese, tomato slices, and whole basil leaves, dividing evenly.
- Season with salt and pepper.
- Cover grill until cheese just melts, about 1 minute.
- Transfer sandwiches to plate. Top with second bread slices. Garnish with basil sprigs and serve.