Recipe

Grilled Eggplant Parmesan Sandwich Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 2 months ago 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 gril... More Prep:10m Cook:35m Servings:4	Mystic_rive
	eggplant eggplant oil cheese mozzarella focaccio spinach tomato basil

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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 or rustic Italian bread

2 teaspoons extra-virgin olive oil

5 ounces baby spinach

1 cup canned crushed tomatoes, preferably fire-roasted

3 tablespoons chopped fresh basil, divided

Directions

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.

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Comments

chefelaine 1 year, 2 months ago said:
Looks very interesting! Must try this, and thanks! FIVE to ya! :+D

peetabear 1 year, 2 months ago said:
Got a bunch of eggplant coming in... thank you..

mystic_river1 1 year, 2 months ago said:
The eggplant are beautiful this year. Thanks for the 5 and comment.

jrt_mom 1 year, 2 months ago said:
This sounds really, really good! Eggplant, parmesan, tomatoes and focaccia - delicious! Thanks Joymarie :0)

gourmetana 1 year, 2 months ago said:
Looks amazing and it is just the kind of sandwich I love. Thank you for the addition!! 5*****

elgab89 1 year, 2 months ago said:
Great ingredients and flavors!

betty_boop 1 year, 2 months ago said:
Thank you for wanting to be my cooking buddy...I love eggplant this sounds so good! I will try it.
...great post!

alliberries 1 year, 2 months ago said:
Yum...

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