Grilled Eggplant And Tomato Sandwiches
Juicy grilled eggplant and tomato sandwiches layered with melted Fontina cheese and fresh basil, perfect for a flavorful vegetarian meal or casual outdoor gathering.
Ingredients
Instructions
- Heat barbecue on medium-high heat.
- Sprinkle eggplant slices generously with salt and let stand for 5 minutes.
- Pat dry the eggplant slices.
- Combine olive oil, minced garlic, and chopped basil in a small bowl; season with salt and pepper.
- Brush eggplant slices, bread slices, and tomato slices with garlic oil.
- Grill eggplant until very tender and slightly charred, turning frequently, about 7 minutes per side.
- During the last 3 minutes of eggplant grilling, arrange bread slices and tomato slices on the barbecue and cook until bread is golden and tomatoes soften, less than 1 minute per side.
- Transfer 2 slices of bread to a plate.
- Top the remaining 2 slices with grilled eggplant, cheese, tomato slices, and whole basil leaves, dividing evenly.
- Season with salt and pepper.
- Cover the grill until the cheese melts, about 1 minute.
- Transfer the assembled sandwiches to plates.
- Top with the second bread slices, garnish with basil sprigs, and serve.
Tips & Substitutions
For a smoky flavor, consider adding a pinch of smoked paprika to the garlic oil. If you don't have Fontina cheese, Gruyère or mozzarella can be great substitutes. To make the grilling easier, use a grilling basket for the eggplant. Slicing the eggplant into thinner pieces can also reduce cooking time while still achieving tenderness.
Serving Suggestions
These grilled eggplant and tomato sandwiches pair beautifully with a side of Mushroom Parmesan Salad for a complete meal. You might also consider serving them alongside a light soup, like Cold Cucumber Walnut Soup, for a refreshing contrast. A crisp green salad would also complement the flavors perfectly, enhancing the overall dining experience.
Storage & Reheating
Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through and the cheese has melted again. Avoid using the microwave, as it can make the bread soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Eggplant And Tomato Sandwiches contains roughly 1362 calories, with 27g protein, 132g carbohydrates, and 87g fat. It is an excellent source of iron (222% of the Daily Value), calcium (103% of the Daily Value), and dietary fiber (79% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1191mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this sandwich?
Absolutely! Zucchini, bell peppers, or even portobello mushrooms can be fantastic alternatives to eggplant. Just make sure to adjust the grilling time based on the vegetable's thickness and moisture content for the best results.
What can I do if I don’t have a grill?
If you lack a grill, you can easily make these sandwiches using a grill pan or a broiler in your oven. Just make sure to keep an eye on them to prevent burning, as cooking times may vary slightly compared to grilling.
How can I make this sandwich vegan?
To make a vegan version, simply omit the cheese or substitute it with a plant-based cheese alternative. You can also enhance the flavor by adding a spread like hummus or avocado, which will keep the sandwich creamy and delicious without dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).