Get excited for Summer's bounty of produce with this quick vegetarian recipe. It's a fresh take on classic eggplant Parmesan. Instead of breading the thick-cut eggplant steaks, the bread (preferably country style) acts as a base for the open-faced sandwich. Tomato slices stand in for the traditional marinara sauce.

The entire dish is topped with melted mozzarella cheese and a chiffonade of basil. This crowd-pleasing meal is sure to become one of your staples this season, so get the recipe and


Open-Face Grilled Eggplant Sandwiches

Open-Face Grilled Eggplant Sandwiches


  1. Eight 1/2-inch-thick slices of peasant bread
  2. Extra-virgin olive oil, for brushing
  3. One 1 1/4-pound eggplant, sliced crosswise 1 inch thick
  4. Salt and freshly ground black pepper
  5. 4 plum tomatoes, sliced crosswise 1/4 inch thick
  6. 1/2 pound buffalo mozzarella, sliced 1/4 inch thick
  7. 8 large basil leaves, torn
  8. Coarse sea salt


  1. Light a 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. Transfer to a platter.
  2. 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.
  3. Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.

Serves 4.

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