Eggplant Grilled Cheese

Servings: 4  –  Total time: 30 minutes


  • 4 eggplant slices, cut 1/2 inch thick
  • 1 tomato, sliced
  • 2 tablespoons olive oil
  • 2 cup shredded mozzarella
  • 1/2 cup shredded parmesan
  • salt
  • black pepper
  • 8 slices sourdough or country bread


  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add eggplant slices and sauté for 5 minutes. Season to taste with salt and black pepper.
  2. To assemble sandwiches, place about 1/8 of the mozzarella and parmesan cheeses on the bottom slice of bread. Layer the cooked eggplant and tomato slices on top. Place another 1/8 of the cheeses and the second slice of bread.
  3. Brush olive oil onto grill or panini press. Place sandwich on grill or press and heat until cheese has melted.

Adapted from the New York Times’ Grilled Eggplant Panini recipe.


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