Best 5 Eggplant And Mozzarella Sandwich Recipes

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Seeking a flavorful and satisfying vegetarian sandwich? Look no further than the Eggplant and Mozzarella Sandwich! This delectable dish combines grilled eggplant slices, creamy mozzarella cheese, juicy tomatoes, and aromatic basil, all nestled between two slices of toasted bread.

This recipe offers a step-by-step guide to creating this mouthwatering sandwich, including tips for perfectly grilling the eggplant and achieving the ideal cheese melt. Additionally, the article provides a delightful variation using fresh mozzarella and pesto for an extra layer of flavor. For those seeking a vegan alternative, a dairy-free version with plant-based cheese is also included.

Whether you're a vegetarian looking for a hearty and flavorful meal or a meat-lover seeking a lighter option, the Eggplant and Mozzarella Sandwich is sure to satisfy your cravings. Its combination of textures and flavors makes it a delightful choice for lunch, dinner, or even as a portable snack.

Let's cook with our recipes!

EGGPLANT AND MOZZARELLA MELT



Eggplant and Mozzarella Melt image

This is a delicious open-faced sandwich to serve for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 50m

Number Of Ingredients 8

2 large eggs
Coarse salt and ground pepper
3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

Steps:

  • Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
  • Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
  • Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

Nutrition Facts : Calories 481 g, Fat 15 g, Fiber 8 g, Protein 27 g

THE BEST FRIED-EGGPLANT SANDWICH



The Best Fried-Eggplant Sandwich image

In the spring of 2016, my most favorite sandwich was fried eggplant, mozzarella and roast beef on an Italian hero, with hot peppers and a slash of mayonnaise. I adapted the recipe from a sandwich served at Defonte's Sandwich Shop, on Columbia Street in Red Hook, Brooklyn. It is a beautiful torpedo of food, crunchy, silken, sweet and spicy all at once. You can certainly omit the roast beef to make it vegetarian or at any rate a little smaller, the sort of meal that offers satisfaction without hurting anyone, that delivers deliciousness at a lower cost to the body that consumes it. It is still a colossal feed. It is still the best sandwich.

Provided by Sam Sifton

Categories     sandwiches

Time 1h

Yield Serves 4

Number Of Ingredients 10

2 smallish Italian eggplants, roughly 1 1/2 pounds total
2 tablespoons kosher salt
1 cup extra-virgin olive oil
4 large eggs
2 tablespoons grated Parmesan cheese
4 hero rolls
2 to 3 tablespoons mayonnaise
8 ounces fresh mozzarella cheese, cut into thin slices
8 ounces sliced cooked roast beef (optional)
1 cup hot cherry peppers, or to taste, sliced

Steps:

  • Line a large, rimmed sheet pan with paper towels. Trim stem end from eggplants, then peel and discard skin. Using a knife or a mandoline, slice the eggplant lengthwise into 3/16-inch-thick slabs. Arrange eggplant in a single layer on a baking sheet. Sprinkle both sides of eggplant with salt. Let stand for approximately 10 to 15 minutes. Pat eggplant dry with paper towels, and stack on a plate.
  • Discard the wet paper towels, and replace them in the sheet pan with more, then place a wire rack on top. In a large, deep skillet, heat the oil over medium-high heat until it is shimmery. Working in batches, fry the eggplant slabs until just tender, approximately 30 to 40 seconds per side. Transfer fried eggplant to rack to drain. Remove skillet from heat.
  • In a large bowl, whisk together eggs and grated Parmesan. Return the skillet to the stove over medium-high heat until the oil is hot again.
  • Working in batches, dip drained eggplant into egg batter, then fry in oil until puffed, lightly golden and cooked through, approximately 2 to 4 minutes per batch. Transfer fried eggplant to rack to drain. You can cook the eggplant in advance of assembling sandwiches. Covered, it will keep in the refrigerator for a few days, though the eggplant is best at room temperature.
  • Assemble sandwiches. Cut the hero rolls open, then spread each one with mayonnaise. Layer the slices of eggplant onto the bread in equal portions, and top with equal portions of the mozzarella and the sliced roast beef. Add slices of hot cherry peppers to taste, fold the sandwich together and serve.

Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 60 grams, Carbohydrate 40 grams, Fat 84 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 21 grams, Sodium 1249 milligrams, Sugar 12 grams, TransFat 0 grams

EGGPLANT AND MOZZARELLA SANDWICH



Eggplant and Mozzarella Sandwich image

This summer I had an abundant crop of eggplant, and expanded my usage of the vegetable. This is served on a nice crispy Italian bread or French baguette. Nice for a weekend lunch or quick dinner.

Provided by breezermom

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium eggplant
3 tablespoons olive oil, divided
2 medium purple onions, cut into very thin strips
3 garlic cloves, minced
1/4 teaspoon black pepper, freshly ground
1 dash dried thyme
2 plum tomatoes, seeded and cut into very thin strips
2 tablespoons fresh parsley, chopped
1 teaspoon white vinegar
1 loaf Italian bread (16 oz) or 1 French baguette
1 garlic clove, cut in half
6 ounces mozzarella cheese, thinly sliced

Steps:

  • Line a baking sheet with aluminum foil; lightly oil the foil Cut the eggplant lengthwise into 1/2 inch thick slices. Place on the prepared baking sheet; brush with 1 tbsp olive oil. Broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden -- watch it so it doesn't burn. Coarsely chop the eggplant and set aside.
  • Saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Stir in the reserved eggplant, tomatoes, parsley, and vinegar. Remove from heat and set aside.
  • Cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet. Broil until lightly browned. Place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices. Broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts. Cover with the top half of the bread.
  • Cut into 4 portions, and serve immediately.

GRILLED EGGPLANT AND MOZZARELLA SANDWICHES



Grilled Eggplant and Mozzarella Sandwiches image

Categories     Sandwich     Quick & Easy     Mozzarella     Eggplant     Arugula     Summer     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
8 1/2-inch-thick eggplant slices
4 1/4-inch-thick slices part-skim mozzarella cheese (4 ounces)
2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 garlic clove
4 large bunches arugula
2 large tomatoes, coarsely chopped
3 tablespoons chopped fresh basil
2 tablespoons pine nuts, toasted

Steps:

  • Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.
  • Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.
  • Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

FRIED EGGPLANT AND MOZZARELLA



Fried Eggplant and Mozzarella image

Found this recipe on another site and plan to make it this week. My Honey loves eggplant so this variation should be good!

Provided by mickensv

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 eggplant (thinly sliced)
coarse salt
1 lb fresh mozzarella cheese (thinly sliced)
basil leaves
1/2 cup flour
1 large egg (lightly beaten)
1 cup breadcrumbs
oil (for frying)

Steps:

  • Directions:.
  • Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
  • Rinse the salt from the eggplant slices and pat them dry.
  • Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
  • Dredge the eggplant sandwiches in the flour.
  • Dip them into the egg and then in the bread crumbs to coat.
  • Fry in oil until golden brown, about 2-4 minutes each.
  • Cut into four and serve with a tasty tomato sauce.

Nutrition Facts : Calories 549.7, Fat 28.4, SaturatedFat 15.7, Cholesterol 136.2, Sodium 930.3, Carbohydrate 40.5, Fiber 5.5, Sugar 5.6, Protein 33.1

Tips:

  • Choose firm, ripe eggplants for the best flavor and texture.
  • Use high-quality mozzarella cheese for a rich, creamy flavor.
  • Slice the eggplant thinly and evenly so that it cooks evenly.
  • Use a grill or griddle pan to cook the eggplant for a smoky flavor.
  • Season the eggplant with salt and pepper before cooking to enhance its flavor.
  • Top the eggplant with tomato sauce, mozzarella cheese, and basil for a classic Italian sandwich.
  • For a vegetarian sandwich, omit the prosciutto and add roasted vegetables or grilled mushrooms.
  • Serve the sandwich immediately after assembly for the best flavor.

Conclusion:

Eggplant and mozzarella sandwiches are a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. With a few simple ingredients and a little bit of time, you can create a sandwich that is both flavorful and satisfying. Whether you prefer a classic Italian sandwich or a more creative vegetarian option, there is an eggplant and mozzarella sandwich recipe out there for everyone. So next time you're looking for a quick and easy meal, give one of these recipes a try. You won't be disappointed!

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