Grilled Eggplant and Smoked Mozzarella Melts

grilled-eggplant-smoked-mozzarella-melts
Photo by Charles Masters
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 600 calories
    • Fat 34 g (13g saturated fat)
    • Cholesterol 60 mg
    • Sodium 1190 mg
    • Protein 27 g
    • Carbohydrate 51 g
    • Sugar 13 g
    • Fiber 12 g
    • Iron 3 mg
    • Calcium 540 mg

Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.

Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.

Place the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the salad.

Ingredients

  1. Check Canola oil, for the grill
  2. Check 4 large slices country bread (1 inch thick)
  3. Check 2 medium eggplants, sliced 1/2 inch thick
  4. Check 1/4 cup olive oil, plus more for serving
  5. Check Kosher salt and black pepper
  6. Check 1 clove garlic, halved
  7. Check 12 ounces smoked mozzarella, cut into 8 slices
  8. Check 2 large tomatoes, sliced
  9. Check 1 cup fresh basil
  10. Check Green salad, for serving

Directions

  1. Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.
  2. Brush the bread and eggplant with the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the bread until browned and crisp, 1 to 2 minutes per side; rub with the garlic. Cut each slice in half crosswise. Grill the eggplant slices, turning occasionally, until tender, 6 to 8 minutes.
  3. Place the mozzarella on top of the bread and grill, covered, just until warm and beginning to melt. Top with the eggplant, tomato, and basil. Drizzle with olive oil, sprinkle with salt and pepper, and serve with the salad.