Grilled Eggplant, Tomato and Fresh Mozzarella Sub Sandwiches


  • Red wine vinegar, for drizzling
  • Extra-virgin olive oil, for drizzling
  • 6 to 8 basil leaves
  • 8 ounce fresh mozzarella, sliced 1/4-inch thick
  • 2 tomatoes, thinly sliced
  • 1 Italian or French bread loaf
  • Sub Sandwich Filling:
  • + 6 more ingredients
    • 1 eggplant with peel on, sliced 1/2-inch thick lengthwise
    • 1 clove garlic, minced
    • 1 teaspoon Italian seasoning
    • ¼ cup red wine vinegar
    • ¼ cup olive oil
    • Marinated Eggplant:

To make eggplant: Combine oil, vinegar, seasoning and garlic in a large zip-seal bag. Add eggplant, seal bag and toss to coat. Let marinate at least 30 minutes or preferably overnight in the refrigerator. Preheat broiler to high or a gas or charcoal grill. If broiling, place eggplant slices on a ...

View full recipe at Spry Living


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