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Grilled Eggplant-Parmesan Sandwich

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Submitted by: M. Demmler

 

Slices of grilled eggplant & tomatoes, brushed with an oil-herb mixture, are sandwiched with cheeses on garlic bread, pressed & toasted on the grill.
 

Ingredients

  • 1 peeled eggplant
  • 1 Tbsp rock salt
  • 1 whole tomato
  • Part skim mozzarella cheese
  • Grated parmesan cheese
  • Loaf of purchased garlic bread
  • Fresh herb mixture:
  • Olive oil
  • Chopped fresh basil
  • Chopped fresh oregano
  • Chopped fresh thyme

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Method

Peel and slice eggplant in 1/2-inch long slices. Sweat eggplant by placing on a plate or cookie sheet, sprinkling with rock salt, and covering with paper towels for an hour. Cut tomato and mozzarella cheese into thick slices and set aside. After eggplant has been sweating, rinse slices and place eggplant on grill; brush on fresh herb marinade (use your desired proportions of ingredients) on both sides and grill until softened and browned with grill marks. Follow same procedure with tomatoes when eggplant is almost finished. While vegetables are grilling, cut desired length of garlic bread (suggested length is 6 inches) and gently heat on grill enough to warm the garlic butter. When eggplant & tomatoes are grilled, begin to assemble sandwich. Layer eggplant, tomato, mozzarella cheese, & sprinkle with grated parmesan cheese. Add a second layer of eggplant, tomato, mozzarella cheese, and top with grated parmesan cheese. Once layers are complete, place sandwich on grill and press with a cast iron skillet until brown & crisp on both sides. (Pressing the sandwich allows all flavors to blend and mix and makes for easier eating.)

 

Notes: Cutting the garlic bread on an angle makes the sandwich even more appealing.

 

Number of Servings: 1 eggplant can make up to 4, 6" sandwiches

 

Submitted by: M. Demmler ()

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