Savory Grilled Eggplant and Mozzarella Open-Face Sandwiches
Elevate your lunch or snack time with these delightful Savory Grilled Eggplant and Mozzarella Open-Face Sandwiches. This recipe features thick slices of peasant bread that are grilled to perfection, topped with luscious, char-grilled eggplant, fresh plum tomatoes, and creamy buffalo mozzarella. Finished off with fragrant basil and a sprinkle of coarse sea salt, this dish is not only visually stunning but also bursting with flavor. Perfect for sharing or enjoying solo, these sandwiches will impress anyone who tries them!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Peasant bread
8 slices (Sliced)
Extra virgin olive oil
As needed (For brushing)
Eggplants
1.25 lbs (Sliced crosswise 1 inch thick)
Salt
To taste (For seasoning)
Black pepper
To taste (Freshly ground for seasoning)
Plum tomatoes
4 (Sliced crosswise 1/4 inch thick)
Buffalo mozzarella
0.5 lb (Sliced 1/4 inch thick)
Basil leaves
8 large (Torn)
Coarse sea salt
To taste (For finishing)
Instructions
1
Preheat your grill to high heat.
2
Brush both sides of the peasant bread slices with extra virgin olive oil. Once the grill is hot, place the bread on it and grill for about 30 seconds per side, until it's crisp on the outside while remaining soft inside. Transfer to a serving platter.
3
Next, prepare the eggplants by brushing both sides of the slices with olive oil and seasoning them generously with salt and freshly ground black pepper. Grill the eggplant slices over moderate heat for about 5 minutes on one side or until they are nicely charred. Flip the slices over and grill for an additional 3 minutes or until they are tender.
4
While the eggplants are on the grill, slice your plum tomatoes and buffalo mozzarella into 1/4 inch thick pieces.
5
Once the eggplant is ready, layer the grilled slices with the tomato, mozzarella, and torn basil leaves. Cover the grill and cook for another 2 minutes, or until the cheese melts. This allows all the flavors to meld beautifully.
6
Carefully transfer the eggplant stacks to the grilled peasant bread. Finish with a light sprinkle of coarse sea salt for an extra burst of flavor and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Grilled Eggplant and Mozzarella Open-Face Sandwiches?
This recipe is a gourmet open-face sandwich featuring grilled peasant bread, char-grilled eggplant, plum tomatoes, buffalo mozzarella, and fresh basil.
What kind of bread is recommended for this recipe?
The recipe specifies using 8 slices of peasant bread for the best texture.
How do I prepare the bread for the grill?
Brush both sides of the peasant bread slices with extra virgin olive oil before placing them on the grill.
How long should I grill the bread?
Grill the bread for approximately 30 seconds per side until it is crisp on the outside while remaining soft inside.
What is the desired grill temperature for the bread?
The grill should be preheated to high heat specifically for grilling the bread slices.
How should the eggplant be sliced?
The eggplants should be sliced crosswise into pieces that are 1 inch thick.
How do I season the eggplant before grilling?
Brush the eggplant slices with olive oil and season them generously with salt and freshly ground black pepper.
What temperature should I use to grill the eggplant?
The eggplant should be grilled over moderate heat to ensure it chars without burning before becoming tender.
What is the total grilling time for the eggplant slices?
Grill the eggplant for 5 minutes on the first side and about 3 minutes on the second side.
What type of tomatoes are used in this recipe?
The recipe calls for 4 plum tomatoes.
How thick should the tomatoes be sliced?
The plum tomatoes should be sliced crosswise into 1/4 inch thick pieces.
What kind of mozzarella is suggested for this sandwich?
The recipe recommends using 0.5 lb of buffalo mozzarella for a creamy texture.
How thick should the mozzarella slices be?
The buffalo mozzarella should be sliced into 1/4 inch thick pieces.
How is the basil prepared for the sandwich?
Take 8 large basil leaves and tear them by hand before layering them onto the eggplant.
When do I add the toppings to the eggplant?
Once the eggplant is grilled and tender, layer the tomato, mozzarella, and basil directly on top while the eggplant is still on the grill.
How do I melt the mozzarella on the grill?
Cover the grill and cook the layered eggplant for another 2 minutes until the cheese has melted.
How is the sandwich finally assembled?
Carefully transfer the completed eggplant and cheese stacks onto the previously grilled peasant bread slices.
What is the final garnish used for this dish?
Finish the sandwiches with a light sprinkle of coarse sea salt for an extra burst of flavor.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe as it contains only vegetables, bread, and cheese.
When should these sandwiches be served?
They should be served immediately while the bread is crisp and the cheese is still melted.
How much eggplant is required for this recipe?
You will need approximately 1.25 lbs of eggplant.
What type of oil is used for brushing the ingredients?
Extra virgin olive oil is used for both the bread and the eggplant slices.
What is the texture of the bread supposed to be?
The bread should be crisp on the outside but remain soft on the inside.
What kind of salt is used for finishing?
Coarse sea salt is used to finish the dish.
Why is the grill covered in the final step?
Covering the grill allows the heat to melt the mozzarella and helps the flavors of the tomato and basil meld with the eggplant.
Can these be served as a snack?
Yes, they are described as a great option for either a lunch or a snack.
How many slices of bread are used?
The recipe uses 8 slices of peasant bread.
Are the tomatoes grilled?
The tomatoes are not grilled directly; they are warmed through while the mozzarella melts on top of the eggplant.
What does 'open-face' mean in this context?
It means the sandwich consists of a single slice of bread with the toppings on top, rather than being enclosed by a second slice.
What seasoning is used with the olive oil on the eggplant?
Salt and freshly ground black pepper are used to season the eggplant after brushing with olive oil.