Eggplant And Mozzarella Sandwich Recipe

Name: Eggplant And Mozzarella Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 3 tablespoons olive oil, divided; 2 medium purple onions, cut into very thin strips; 3 garlic cloves, minced; 1/4 teaspoon black pepper, freshly ground; 1 dash dried thyme; 2 plum tomatoes, seeded and cut into very thin strips; 2 tablespoons fresh parsley, chopped; 1 teaspoon white vinegar; 1 loaf Italian bread (16 oz) or 1 French baguette; 1 garlic clove, cut in half; 6 ounces mozzarella cheese, thinly sliced

Servings: persons

1 medium eggplant
3 tablespoons olive oil, divided
2 medium purple onions, cut into very thin strips
3 garlic cloves, minced
1/4 teaspoon black pepper, freshly ground
1 dash dried thyme
2 plum tomatoes, seeded and cut into very thin strips
2 tablespoons fresh parsley, chopped
1 teaspoon white vinegar
1 loaf Italian bread (16 oz) or 1 French baguette
1 garlic clove, cut in half
6 ounces mozzarella cheese, thinly sliced

1
Line a baking sheet with aluminum foil; lightly oil the foil Cut the eggplant lengthwise into 1/2 inch thick slices. Place on the prepared baking sheet; brush with 1 tbsp olive oil. Broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden -- watch it so it doesn't burn. Coarsely chop the eggplant and set aside.
2
Saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Stir in the reserved eggplant, tomatoes, parsley, and vinegar. Remove from heat and set aside.
3
Cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet. Broil until lightly browned. Place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices. Broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts. Cover with the top half of the bread.
4
Cut into 4 portions, and serve immediately.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium eggplant, 3 tablespoons olive oil, divided, 2 medium purple onions, cut into very thin strips, 3 garlic cloves, minced, and more.

Yes, Eggplant And Mozzarella Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant And Mozzarella Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions