Grilled Eggplant, Tomato And 2-Cheese Sandwiches

Name: Grilled Eggplant, Tomato And 2-Cheese Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, about 1 1/2 pounds; 8 ounces zucchini; Pan spray; Small loaf unsliced country bread; 2 ounces smoked mozzarella cheese (to yield 1/2 cup coarsely grated, tightly packed); 1 ounce Parmigiano Reggiano (to yield 1/3 cup coarsely grated); 2 teaspoons anchovy paste; 1 tablespoon balsamic vinegar; Few sprigs basil to yield 2 tablespoons chopped; 1 pound ripe tomatoes; Black pepper to taste

Servings: persons

1 eggplant, about 1 1/2 pounds
8 ounces zucchini
Pan spray
Small loaf unsliced country bread
2 ounces smoked mozzarella cheese (to yield 1/2 cup coarsely grated, tightly packed)
1 ounce Parmigiano Reggiano (to yield 1/3 cup coarsely grated)
2 teaspoons anchovy paste
1 tablespoon balsamic vinegar
Few sprigs basil to yield 2 tablespoons chopped
1 pound ripe tomatoes
Black pepper to taste

1
Wash and trim eggplant.
2
Cut into 4 long slices and parboil in water to cover for 1 minute.
3
Drain.
4
Wash, trim and slice zucchini lengthwise into 4 slices.
5
Prepare double-size stovetop grill and spray the slices on one side with pan spray.
6
Arrange them on the grill sprayed side down, and grill on the stovetop grill for a couple of minutes.
7
Spray and turn and grill a few more minutes, until tender.
8
Slice crust from ends of the bread.
9
Cut into 4 long slices.
10
Coarsely grate the cheeses.
11
Remove the zucchini from the grill; set aside.
12
Mix the anchovy paste with the vinegar.
13
Spread the eggplant slices on one side with anchovy mixture, then spray with pan spray and grill on stovetop over medium-high heat for a few minutes, until browned.
14
Grill the bread on both sides.
15
Chop the basil.
16
Prepare and slice each tomato into 4 thick slices.
17
Turn the eggplant and brush with vinegar-anchovy mixture, then spray with pan spray and grill a couple of minutes, until browned on the other side.
18
Arrange the eggplant, mozzarella, zucchini, Parmigiano, tomatoes and basil on each of two slices.
19
Season with pepper.
20
Top with remaining bread and cut in half.

kcal

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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 11 ingredients. The key ingredients include: 1 eggplant, about 1 1/2 pounds, 8 ounces zucchini, Pan spray, Small loaf unsliced country bread, and more.

Yes, Grilled Eggplant, Tomato And 2-Cheese Sandwiches 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!