This Grilled Eggplant Parmesan Sandwich packs the delicious flavors of eggplant Parmesan and delivers them in a portable sandwich that is perfect for summer entertaining. The eggplant slices can be grilled outdoors or inside on a grill pan. The tender eggplant is sandwiched between a creamy Ricotta spread, tomato sauce, fresh basil, Provolone cheese, and two buttery pieces of Italian bread.
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Grilled Eggplant Parmesan Sandwich
- Total Time: 65 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
This sandwich layers grilled eggplant, creamy ricotta, and melted provolone for a taste of summer. Its perfect for a quick lunch or light dinner.
Ingredients
- 1 large eggplant cut into 12 1/4 inch thick slices
- 8 tbsp (113 g) unsalted butter, divided
- 2 tsp minced garlic
- 1 (28-ounce) can (794 g can) crushed tomatoes
- 1 1/2 tsp salt, divided
- 1/8 tsp crushed red pepper flakes
- 1/8 tsp oregano
- 2/3 cups (149 ml) Ricotta cheese
- 1/3 cups (74 ml) Parmesan cheese, grated
- 12 slices Provolone cheese
- 12 large fresh basil leaves
- 12 slices Italian bread
Instructions
- Sprinkle eggplant slices with 1/2 teaspoon of salt and put slices in a colander to drain for 20 minutes.
- While eggplant is draining, prepare tomato sauce.
- In a medium-sized pot, melt 4 tablespoons of butter over medium heat. Add garlic and cook for 2 minutes, stirring frequently.
- Add tomatoes, 3/4 teaspoon salt, red pepper flakes, and oregano. Bring tomato sauce to a boil, then reduce heat and simmer for 30 minutes, stirring frequently.
- Pat drained eggplant dry with paper towels and season slices with pepper.
- Cook eggplant slices on a grill or indoor grill pan over medium heat for 8 to 10 minutes, turning once, until tender. Remove slices from grill and set aside.
- In a small bowl, combine ricotta, Parmesan cheese, and the remaining 1/4 teaspoon of salt. Stir to combine and set aside.
- To assemble sandwiches, spread a layer of ricotta mixture on each slice of bread.
- Layer 2 slices of eggplant on top of 6 slices of bread. Top eggplant slices with 1 tablespoon of tomato sauce.
- Top sauce with 2 slices of Provolone cheese and 2 basil leaves.
- Season sandwich stacks with additional salt and pepper, if desired. Close sandwiches with the remaining slices of ricotta-smeared bread and gently press down.
- Melt the remaining 4 tablespoons of butter in a large nonstick skillet.
- Grill sandwiches on both sides until golden brown. Remove sandwiches from skillet, slice, and serve with additional tomato sauce, if desired.
Notes
- For even grilling, ensure your eggplant slices are relatively uniform in thickness and pat them completely dry before grilling to prevent sticking.
- If you don’t have an indoor grill pan, you can pan-fry the eggplant slices in olive oil until tender and slightly browned.
- Leftover sandwiches can be stored in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
How do I keep the grilled eggplant from getting mushy in the sandwich?
Slice the eggplant about half an inch thick and salt it for 15 to 20 minutes to draw out moisture. Pat dry before grilling over high heat so you get charred edges and a firm interior. 
What bread works best for a grilled eggplant parmesan sandwich?
A sturdy ciabatta or Italian roll holds up well without falling apart. Lightly toast the cut sides so they stay firm against the juicy eggplant and sauce.
Can I use fresh mozzarella instead of shredded for this sandwich?
Fresh mozzarella works great. Slice it thin and layer it on the hot eggplant right after grilling so it starts to melt from the residual heat.
