Grilled Eggplant Parmesan Sandwich Recipe

Name: Grilled Eggplant Parmesan Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, (1 1/4-1 1/2 pounds), cut into 12 1/4-inch-thick rounds; Canola or olive oil cooking spray; 1/4 teaspoon salt; 3 tablespoons finely shredded Parmesan, or Asiago cheese; 1/2 cup shredded part-skim mozzarella cheese; 4 small pieces focaccia bread, or rustic Italian bread; 2 teaspoons extra-virgin olive oil; 5 ounces baby spinach; 1 cup crushed tomatoes, preferably fire-roasted; 3 tablespoons chopped fresh basil, divided

Servings: persons

1 large eggplant, (1 1/4-1 1/2 pounds), cut into 12 1/4-inch-thick rounds
Canola or olive oil cooking spray
1/4 teaspoon salt
3 tablespoons finely shredded Parmesan, or Asiago cheese
1/2 cup shredded part-skim mozzarella cheese
4 small pieces focaccia bread, or rustic Italian bread
2 teaspoons extra-virgin olive oil
5 ounces baby spinach
1 cup crushed tomatoes, preferably fire-roasted
3 tablespoons chopped fresh basil, divided

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Preparation
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1.Preheat grill to medium-high.
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2.Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan (or Asiago) and mozzarella in a small bowl. Brush both sides of focaccia (or bread) with oil.
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3.Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on High until wilted, 2 to 3 minutes. Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling, about 2 minutes.
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4.Place all your ingredients on the baking sheet with the eggplant and take it to the grill. Grill the eggplant slices until brown and soft on both sides, 2 to 3 minutes per side. Grill the bread until toasted, about 1 minute per side. Return the eggplant and bread to the baking sheet. Reduce grill heat to medium.
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5.Place 1 eggplant round on top of each slice of bread. Layer 1 tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on each slice of eggplant. Repeat with the remaining eggplant, sauce, spinach and cheese. Sprinkle each stack with some of the remaining basil. Place the baking sheet on the grill, close the lid and grill until the eggplant stack is hot and the cheese is melted, 5 to 7 minutes.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 large eggplant, (1 1/4-1 1/2 pounds), cut into 12 1/4-inch-thick rounds, Canola or olive oil cooking spray, 1/4 teaspoon salt, 3 tablespoons finely shredded Parmesan, or Asiago cheese, and more.

Yes, Grilled Eggplant Parmesan 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.

Grilled Eggplant Parmesan Sandwich

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