Grilled Eggplant Sandwiches

Author: Canadian Living

In this mouth-watering vegetarian sandwich, eggplant stands in for the bread. Add slices of roasted sweet red pepper and arugula if you like.

  • Portion size 4 servings


  • 1 eggplant (about 1 lb/500 g)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 oz fontina cheese thinly sliced
  • 16 fresh basil leaves


Cut eggplant crosswise into 1/2-inch (1 cm) thick slices. Brush each side with oil; sprinkle with salt and pepper.

Place on greased grill over medium-high heat; close lid and cook for 8 minutes. Turn eggplant; top half of the slices with cheese. Cook, covered, for about 7 minutes or until eggplant is softened and cheese is melted. Dividing evenly, place basil leaves on cheese; top with remaining plain slices of eggplant.

Nutritional facts <b>Per serving:</b> about

  • Protein 6 g
  • Calories 145.0
  • Total fat 10 g
  • Total carbohydrate 8 g
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Grilled Eggplant Sandwiches