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Grilled Cheese Sandwiches

30 mins

This tasty grilled cheese eggplant parmesan sandwich adds a delightful pep to a good old-fashioned grilled cheese sandwich.

PREP: 10 mins
COOK: 20 mins

1 medium globe eggplant, trimmed, peeled, cut into 1-inch chunks

2-3 tablespoons extra-virgin olive oil

1/4 teaspoon fine sea salt

A few turns freshly ground black pepper

Big pinch red pepper flakes

2 tablespoons butter or ghee, at room temperature

4 thick slices bread from a large country boule (such as Acme Levain)

4-6 tablespoons sun dried tomato pesto

4 ounces dry, whole-milk mozzarella, thinly sliced

1 ounce freshly grated parmesan

1/2 cup Pearls Sliced Kalamata Olives, drained well

Cooking Instructions

To cook the eggplant, prepare the eggplant and set aside. Heat 2 tablespoons olive oil in a wide skillet over medium heat. When it shimmers, add the eggplant in a single layer and sprinkle with the salt, pepper, and chile flakes. Cook, tossing occasionally, until the eggplant is deep golden and tender, 10-15 minutes, adding more oil to the pan if it looks dry. Remove from the heat.

To prepare the sandwiches, spread one side of the bread slices with a thin layer of butter or ghee, and the other side with a layer of pesto. On the pesto side of one piece of bread, place one-fourth of the mozzarella, a good grating of parmesan, half of the olives, half of the eggplant, one-fourth of the mozzarella, and another slice of bread, pesto side down. Repeat to make a second sandwich.

Place a wide skillet or griddle over medium heat and add the sandwiches, cooking on each side until deeply golden and the cheese is molten, 5-10 minutes. Cut in half and serve immediately.


Sliced Kalamata

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