Grilled Eggplant Open Sandwich

Grilled Eggplant Open Sandwich


39 people made this

A wonderful vegetables, cheese and pesto sandwich. Make sure you slice the vegetables thinly enough that they will cook quickly.

E. Clark

Serves: 6 

  • 6 slices sourdough bread, toasted
  • 3 tablespoons pesto
  • 1 small eggplant, sliced
  • 1 small red capsicum, sliced
  • 1 medium red onion, sliced
  • 2 tomatoes, sliced
  • 1 cup sliced fresh mushrooms
  • 6 slices mozzarella cheese
  • 4 cloves garlic
  • 1 pinch dried oregano
  • 1 pinch dried basil
  • 1 pinch salt and pepper to taste

Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

  1. Preheat the grill.
  2. Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking tray, pesto side up. Layer each slice with eggplant, red capsicum, red onion, tomatoes, mushrooms and cheese. Crush garlic on top of cheese and season with oregano, basil, salt and pepper.
  3. Grill 5 minutes in the preheated oven, or until cheese is melted and lightly browned.

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