Grilled Eggplant Sandwich


  • 1 eggplant, sliced 1/2 inch thick
  • salt to taste
  • 2 tbsp olive oil
  • 1 large tomato, sliced
  • 4 tbsp basil pesto
  • 8 tbsp shredded mozzarella cheese
  • 4 thick bread slices


  1. Season eggplant with salt and grill using a grill pan that is brushed with olive oil.If you don’t have a grill pan, you can also layer it in a baking sheet, drizzle with olive oil, sprinkle with salt and roast in the oven until cooked. Set aside.
  2. NOTE: you can also roast your tomato slices if you’re not fond of fresh ones in your sandwich.
  3. Spread some basil pesto on top of each of the bread slices,
  4. Sprinkle with shredded mozzarella cheese and bake in the oven until cheese has melted.
  5. Layer the sliced tomato and eggplant on top and return in the oven for another minute or two.
  6. Serve with a more basil pesto on top.