Caprese Eggplant Sandwich
Grilled eggplant combines with fresh mozzarella, peppery arugula and basil leaves. Drizzled with a homemade balsamic vinaigrette, our Caprese Eggplant Sandwich is bursting with summer flavors.
Servings: 4
Calories: 495kcal
Ingredients
- 8 slices eggplant about 12 ounces
- 1/2 cup olive oil divided
- 2 Tbs. balsamic vinegar
- 1 Tbs. Dijon mustard
- 1 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/2 tsp. sugar
- 4 slices tomato
- 4 slices fresh mozzarella
- 8 large fresh basil leaves
- 1 cup packed arugula
- 4 soft potato rolls
Instructions
- Preheat grill for direct heat grilling.
- Brush both sides of eggplant slices with 1/4 cup olive oil. Grill until tender turning once; set aside.
- Combine remaining 1/4 cup olive oil, balsamic vinegar, Dijon, kosher salt, garlic powder and sugar, until blended; reserve 1 Tbs. vinaigrette.
- 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.
- Toss arugula with reserved 1 Tbs. vinaigrette and place on top of eggplant. Top with top half of roll.
Notes
- No grill? No worries! Just sauté the eggplant in a non-stick skillet over medium-high heat until tender, turning once.
- 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!
Nutrition
Calories: 495kcal | Carbohydrates: 33g | Protein: 16g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 22mg | Sodium: 885mg | Potassium: 305mg | Fiber: 4g | Sugar: 11g | Vitamin A: 597IU | Vitamin C: 6mg | Calcium: 311mg | Iron: 3mg