Open-Face Grilled Eggplant Sandwiches

Open-Face Grilled Eggplant Sandwiches
Photo by © Tina Rupp


  • 2 1/4-pound eggplant, sliced crosswise 1 inch thick
  • 8 1/2-inch-thick slices of peasant bread
  • Salt and freshly ground black pepper
  • 8 large basil leaves, torn
  • Extra-virgin olive oil, for brushing
  • Coarse sea salt
  • 4 plum tomatoes, sliced crosswise 1/4 inch thick
  • + 1 more ingredients
    • ½ pound buffalo mozzarella, sliced 1/4 inch thick

Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter. Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat un...

View full recipe at My Recipes


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