Grilled Eggplant Cheese Sandwich
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Eggplant dishes are beloved by many cooks for their ease and speed of preparation. Some dislike their bitterness, but simply sprinkle the slices with salt to release the salt, and the bitterness disappears completely. This tender vegetable is also a favorite among renowned Italian gourmets. The combination of tomatoes, garlic, and eggplant with basil and Parmesan imbues this dish with sophisticated flavors and aromas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium eggplant
- 1/3 cup olive oil, plus extra for greasing grill grates and drizzling
- 2 cloves garlic, finely chopped
- 2 medium tomatoes
- 1/4 cup coarsely grated Parmesan
- 1 tbsp chopped fresh basil and leaves for garnish
- 8 slices village bread
- 1 tbsp. grated mozzarella
- Balsamic vinegar, for drizzling
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Cooking the dish according to the recipe:
- Preheat the grill (or grill pan) to medium heat. In a small bowl, combine the olive oil and garlic.
- Slice the eggplant into 8 1/2-inch-thick slices. Cut each tomato into 4 1/2-inch-thick slices. Place the slices on a baking sheet and brush both sides with garlic oil; continue brushing until all the oil is used, being especially generous with the eggplants. Season both sides with salt.
Leave for 5 minutes to allow the eggplants to completely absorb the oil and salt. - In a small bowl, combine Parmesan and chopped basil.
- Lightly oil the grill grate. Grill the bread slices until they are charred and grill marks appear, about 1 minute per side. Remove from the grill and drizzle with olive oil.
- Grill the tomato and eggplant slices, covered, until they have grill marks, about 4 minutes. Using a spatula, flip the eggplant slices over and place a tomato slice on top of each. Sprinkle each slice with the Parmesan-basil-mozzarella mixture. Grill for about 4 minutes, with the lid lowered, until the eggplant is fully cooked and the mozzarella is melted.
- Garnish the eggplant and Parmesan stacks with basil leaves and drizzle with balsamic vinegar. Serve with grilled bread.
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