grilled eggplant parmesan sandwich

My tip of the day: Make this for dinner ASAP! I happened to have an extra huge eggplant, so we ended up eating this for dinner, and then for lunch the next day. Let me tell you, it was just as delicious as a leftover. Eggplant, in addition to being rich in nutrients, is a great hearty vegetable which makes for a delicious sandwich. Plus, this was a cinch to prepare with little clean-up thanks to the fact that it’s all cooked on the grill. Yum and yum.

Grilled Eggplant Parmesan Sandwich

Serves 4

Adapted from Eating Well Magazine

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
Fresh mozzarella
4 small pieces focaccia bread, or rustic Italian bread
2 teaspoons extra-virgin olive oil
5 ounces baby spinach or arugula
1 cup crushed tomatoes, preferably fire-roasted
3 tablespoons chopped fresh basil, divided

Preheat grill to medium-high.


Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. 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 (or arugula), and the cheeses 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. Serve.

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