Eggplant Milanese Sandwich

Marinated and grilled eggplant slices topped with fresh basil, mozzarella cheese and plum tomatoes on a ciabatta roll

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 4 hrs 10 min
Cook Time: 6 min

RECIPE
REVIEWS (2)

Servings:

Yield: 4 Servings

Ingredients:

12 slices fresh eggplant (with skin), each ½-inch thick
3 tablespoons prepared low-fat balsamic vinaigrette, divided
8 slices fresh mozzarella cheese, each ½-inch thick
8 slices plum tomatoes, each ¼-inch thick
8 fresh basil leaves
4 ciabatta rolls, split and toasted

Allergens:

Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Vegetarian

Directions:

Arrange eggplant slices in a single layer on a baking sheet. Using about 2 tablespoons of the vinaigrette, brush eggplant on both sides until well coated. Refrigerate up to 4 hours. Drain and discard any excess liquid before grilling eggplant.
Grill drained marinated eggplant slices over medium heat until lightly browned with grill marks on both sides.
Sandwich Build: For each sandwich, place 2 slices of the cheese over top of 3 slices of the grilled eggplant. Let cheese melt. Place on heel of each toasted roll. Top each with 2 slices tomato and 2 basil leaves. Spread ¾ teaspoon of the remaining vinaigrette on the cut-side of the crown of each roll. Place crown on top of each sandwich.

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