Grilled Eggplant Parmesan Sandwich
From mystic_river1 15 years ago
- 35 minutes to make
- Serves 4
This grilled version of eggplant Parmesan uses tender, smoky grilled eggplant instead of fried, so it has a fraction of the fat and calories. To make these sandwiches a cinch to prepare, have all your ingredients ready before you head out to the grill. Read more From the sept-oct 2008 issue of Eating Well See less
Ingredients
- 1 large eggplant (1 1/4-1 1/2 pounds), cut into 12 1/4-inch-thick rounds shopping list
- Canola or olive oil cooking spray shopping list
- 1/4 teaspoon salt shopping list
- 3 tablespoons finely shredded Parmesan or asiago cheese shopping list
- 1/2 cup shredded part-skim mozzarella cheese shopping list
- 4 small pieces focaccia or rustic Italian bread shopping list
- 2 teaspoons extra-virgin olive oil shopping list
- 5 ounces baby spinach shopping list
- 1 cup canned crushed tomatoes, preferably fire-roasted shopping list
- 3 tablespoons chopped fresh basil, divided shopping list
How to make it
- Preheat grill to medium-high.
- 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.
- 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.
- 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.
- 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 sandwiches are hot and the cheese is melted, 5 to 7 minutes.
The Rating
Reviewed by 8 people-
Looks very interesting! Must try this, and thanks! FIVE to ya! :+D
chefelaine
in Muskoka loved it
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got a bunch of eggplant coming in... thank you..
peetabear
in mid-hudson valley loved it
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This sounds really, really good! Eggplant, parmesan, tomatoes and focaccia - delicious! Thanks Joymarie :0)
jrt_mom
in Metro Manila loved it
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