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Eggplant Mozzarella Sandwich:
An easy, no fuss, and cold Mediterranean style sandwich with grilled eggplant, zucchini, pesto and of course mozzarella.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Main Course
Cuisine:
Mediterranean
Servings:
4
Calories:
Author:
Srividhya G
Ingredients
Eggplant Slices
rounds – 4
Zucchini Slices
rounds – 4
Mozzarella Slices
rounds – 4
Bread Slices – 8
Salt – ¼ tsp + ¼ tsp
Oil – 1 tsp + 1 tsp
Pesto – 4 tsps
1 tsp for each sandwich
Instructions
Heat skillet or pan and add ½ tsp of oil and spread it evenly with a tissue.
When it is hot, place the eggplant slices and sprinkle ¼ tsp of salt on top.
Let it cook for two to three minutes and flip them.
Spread the remaining ½ tsp of oil and let it cook for three more minutes or until they are soft and tender and seared like below.
Carefully remove them and add ½ tsp of oil and spread it evenly with a tissue.
Now place the zucchini slices and sprinkle ¼ tsp of salt on top.
Let it cook for two minutes and flip them.
Spread the remaining ½ tsp of oil and let it cook for two more minutes or until they are soft and tender and seared like below.
Allow them to cool.
Now take the bread slices and apply a tsp of pesto.
Then arrange one eggplant and zucchini slice either side by side or on top of one another.
Then place the mozzarella slice and cover it with the bread slice.
Wrap it tightly with plastic wrap or brown wax paper. Store in refrigerator.
Notes
Make sure your eggplant and zucchini slices are clean and dry.
The grilling time varies depending on the skillet/pan material, i.e., I used my iron skillet for this.
Also, you can bake them in the oven too.
You can use any bread variety and same if you cannot source mozzarella logs, you can use mozzarella slices or chunks.
Add other condiments/sauces as per your preference.