Eggplant Caprese Sandwich

Let me begin by explaining that here in Jersey we don’t go to the beach…..we go down the shore. Ok, that said, I recently went “down the shore” for the day with some of my foodie friends. When you’re hanging with foodies you don’t just do PB&J and a peach for lunch! Heavens no! We had an absolutely lovely day, with our toes in the sand, dining on hummus, salami secchi, cashews, almonds, a variety of fresh fruits and, of course, the amazing Eggplant Caprese Sandwich! These sandwiches just get better as they sit in the cooler and patiently wait for their grand entrance. The balsamic vinaigrette permeates into each lovely layer making every bite a party in your mouth!  

Eggplant Caprese Sandwich

2015-08-31 06:22:27

Serves 4

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Prep Time

15 min

Cook Time

10 min

Prep Time

15 min

Cook Time

10 min

2648 calories

428 g

22 g

60 g

114 g

8 g

1960 g

3718 g

124 g

0 g

26 g

Nutrition Facts

Serving Size

1960g

Servings

4

Amount Per Serving

Calories 2648

Calories from Fat 530

% Daily Value *

Total Fat 60g

92%

Saturated Fat 8g

39%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 22g

Cholesterol 22mg

7%

Sodium 3718mg

155%

Total Carbohydrates 428g

143%

Dietary Fiber 86g

345%

Sugars 124g

Protein 114g

Vitamin A

30%

Vitamin C

46%

Calcium

170%

Iron

114%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 8 slices eggplant, about 12 ounces
2. 1/2 cup olive oil, divided
3. 2 Tbs. balsamic vinegar
4. 1 Tbs. Dijon mustard
5. 1 tsp. kosher salt
6. 1/2 tsp. garlic powder
7. 1/2 tsp. sugar
8. 4 slices tomato
9. 4 slices fresh mozzarella
10. 8 large fresh basil leaves
11. 1 cup packed arugula
12. 4 soft potato rolls

Instructions

1. Preheat grill* for direct heat grilling.
2. Brush both sides of eggplant slices with 1/4 cup olive oil. Grill until tender turning once; set aside.
3. Combine remaining 1/4 cup olive oil, balsamic vinegar, Dijon, kosher salt, garlic powder and sugar, until blended; reserve 1 Tbs. vinaigrette.
4. Assemble sandwiches by brushing flat sides of rolls with some of the vinaigrette and then layering eggplant, tomato, mozzarella, basil leaves and eggplant on bottom half of roll, brushing EVERY layer with some of the vinaigrette.
5. Toss arugula with reserved 1 Tbs. vinaigrette and place on top of eggplant. Top with top half of roll.

Notes

1. *No grill? No worries! Just sauté the eggplant in a non-stick skillet over medium-high heat until tender, turning once.
2. These sandwiches can be wrapped in plastic wrap for tailgating, a picnic or a day down the shore. They can also be served immediately. Any way you have them, they'll be fabulously delicious!

By GG

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calories

2648

fat

60g

protein

114g

carbs

428g

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