Grilled Eggplant Parmesan Sandwich

by | Jan 17, 2017 | Recipes, Uncategorized

Makes 4 Servings

Nutritional Information:

Amount Per ServingCalories: 291
Total Fat8g
Cholesterol12 mg
Sodium756 mg
Total Carbohydrates48g
Dietary Fiber9g







Grilled Eggplant Parmesan Sandwich

Using grilled eggplant reduces the fat and calories present in this dish, making it a tasty and healthy option to top up your energy levels. It also helps you get a variety of veggies into each serving of this sandwich. We all need these clever ways to introduce more vegetables into each our daily meals. But this one has more! Can you just taste the crunch, the cheeses, the basil? We can go on and on about this one. Enjoy!


Preheat the grill to medium-high.

Place eggplant slices on a baking sheet and sprinkle with salt. Coat lightly with cooking spray on both sides. Combine Parmesan and mozzarella cheese in a small bowl. Brush both sides of the bread with oil.

Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave spinach on High until wilted. Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling, say about 2 minutes.

Place all the ingredients on the baking sheet with the eggplant and take it to the grill. Grill the eggplant slices until brown and soft on both sides. It takes 2 to 3 minutes per side. Grill the bread until toasted, about a minute for each side. Return the eggplant and bread to the baking sheet. Reduce the grill heat to medium.

Place an eggplant slice on top of each slice of bread. Put a layer of 1 tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on each eggplant slice. Repeat with the remaining eggplant slices, tomato, spinach and cheese. Sprinkle each stack with some of the remaining basil. Place the baking sheet on the grill, close the lid and grill until the eggplant stack is hot and the cheese has melted, for about 5 to 7 minutes.


Ingredients (Makes 4 servings)

1 large eggplant, about one and half pounds, cut into 12 quarter-inch-thick slices

Canola or olive oil cooking spray

1/4 teaspoon salt

3 tablespoons finely shredded Parmesan cheese

1/2 cup shredded part-skim mozzarella cheese

4 small pieces rustic Italian bread

2 teaspoons extra-virgin olive oil

5 ounces baby spinach

1 cup crushed tomatoes, preferably fire-roasted

3 tablespoons chopped fresh basil, divided