Grilled Eggplant Sandwiches


  • 2 lg tomatoes, sliced into ½ inch slices
  • 1 Italian baguette loaf, cut in half lengthwise
  • 3 leaves of romaine lettuce
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp minced garlic
  • ¼ tsp salt
  • ¼ tsp dried oregano
  • ¼ tsp dried parsley
  • 4 oz spreadable goat cheese


  1. Preheat grill to med-high heat.
  2. Combine oil, vinegar, garlic, oregano, parsley and salt in a bowl and mix well.
  3. Brush oil mixture on both sides of eggplant and tomato slices. Reserve remaining oil mix.
  4. Arrange eggplant and tomato slices on grill and cook until tender, brushing with remaining oil mixture and turning occasionally. Note: tomato cooks faster and should be removed once the slices are warmed on both sides. When all are cooked, remove from grill and transfer to a plate.
  5. Spread goat cheese on cut sides of the baguette.
  6. Place eggplant slices on bottom half of baguette. Add tomato slices on top of the eggplant slices, then add a slice of lettuce, covering the rest of the sandwich. Finish by topping with other half of baguette.
  7. Cut sandwich into 2 – 3 sections and serve.
  8. Optional: Lightly brush cut sides of baguette with butter and toast lightly before making the sandwich. Serves 2 – 3

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