Open-Face Grilled Eggplant Sandwiches

Open-Face Grilled Eggplant Sandwiches
Photo by Tina Rupp

Ingredients

  • Coarse sea salt
  • 4 plum tomatoes
  • 8 large basil leaves
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 8 1/2-inch-thick slices of peasant bread
  • 0.5 pound(s) buffalo mozzarella
  • + 1 more ingredients
    • 2 1/4-pound eggplant

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 Food & Wine

Comments

Variations on Open-Face Grilled Eggplant Sandwiches

  • Open-Face Grilled Eggplant Sandwiches
    • 8 large basil leaves, torn
    • 4 plum tomatoes, sliced crosswise 1/4 inch thick
    • 2 1/4-pound eggplant, sliced crosswise 1 inch thick
    • +4 other ingredients


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