Open-Face Grilled Eggplant Sandwiches

Name: Open-Face Grilled Eggplant Sandwiches
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 8 larges basil leaves, torn; 9 inches thick slices of peasant bread; 227 grams buffalo mozzarella, sliced 1/4 inch thick; 4 servings Coarse sea salt; 567 grams eggplant, sliced crosswise 1 inch thick; 4 servings Extra-virgin olive oil, for brushing; 4 plum tomatoes, sliced crosswise 1/4 inch thick; 4 servings Salt and freshly ground black pepper

You can never have too many main course recipes, so give Open-Face Grilled Eggplant Sandwiches a try. This vegetarian recipe serves 4. One serving contains 340 calories, 13g of protein, and 26g of fat. 1 person found this recipe to be delicious and satisfying. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes roughly 25 minutes. If you have salt and pepper, eggplant, plum tomatoes, and a few other ingredients on hand, you can make it. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert.

Instructions

Light a grill.

Equipment you will use

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.

Ingredients you will need

Olive Oil

Bread

Equipment you will use

Grill

Transfer to a platter.

Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.

Ingredients you will need

Salt And Pepper