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This country-style eggplant and mozzarella sandwich brings together smoky cheese and a sweet tomato spread for a filling meat-free option. The soft grilled eggplant gives a substantial bite while the gooey mozzarella ties all flavors together wonderfully.
I started making these sandwiches as a way to use up the extra eggplants growing in my backyard. They've now turned into our go-to Thursday meal when we want something tasty but can't spend hours cooking.
Ingredients
- Eggplant: Go for ones that feel solid with glossy skin and no mushy parts. Smaller eggplants usually taste sweeter and cook up softer.
- Sun dried tomato spread: It adds rich flavor and sweet-tangy notes that work great with the smoky cheese.
- Smoked mozzarella: Brings amazing depth to the sandwich. You can use plain fresh mozzarella in a pinch, but you'll miss that smoky kick.
- Ciabatta bread or rolls: The fluffy inside soaks up all the tasty juices while the outside gets nice and crunchy when toasted.
- Olive oil: Grab a nice extra virgin type for coating the eggplant and bread to boost flavor.
- Salt and pepper: Basic seasonings that make the eggplant taste even better.
Step-by-Step Instructions
- Prepare and Grill Eggplant:
- Get your grill pan or press nice and hot. Cut eggplant into quarter inch slices and coat them well with olive oil. Sprinkle salt and pepper on each piece. Cook for around 4 to 6 minutes until you see those nice grill lines and the eggplant gets soft. If you're using a regular pan, flip the slices halfway.
- Assemble the Sandwiches:
- Divide your ciabatta into four pieces and cut each one through the middle. Slather plenty of sun dried tomato mix on one side of each sandwich. Don't skimp here - it's what makes everything taste amazing. Put the grilled eggplant pieces across the spread, then lay slices of smoked mozzarella on top.
- Grill the Panini:
- Brush some olive oil on the outside of your sandwiches. This helps them turn golden and crispy. Put them on your hot grill press or pan and push down gently. Cook for 4 to 5 minutes until the bread gets crunchy and the cheese melts completely, turning all stretchy and yummy.
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The smoked mozzarella really makes this sandwich special. I found it by chance when my store ran out of regular mozzarella, and now I can't imagine making these any other way. The smoky taste plus the sweet tomato spread creates this amazing rich flavor that keeps everyone asking for seconds.
Perfect Eggplant Selection
Getting the right eggplant really matters for this sandwich. Pick ones that seem heavy when you lift them and have tight, shiny skin. When you push your finger against it, the flesh should sink a bit then bounce back. If it stays dented, the eggplant's probably too old and might taste bitter. The smaller ones usually have fewer seeds and softer flesh, which works best in this sandwich.
Make It Your Own
This sandwich lets you get creative. Try tossing in some fresh basil leaves or arugula right before eating for a peppery freshness. Want something more filling? Add some roasted red peppers or a thin slice of prosciutto if you aren't strictly vegetarian. You can also play around with different breads like sourdough or focaccia, though I still think ciabatta works best because it gets crunchy outside while staying soft inside.
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Serving Suggestions
These sandwiches go great with a simple arugula salad with just lemon juice and olive oil. For a full meal, serve them with roasted tomato soup for dipping. In summer, I like to add a side of marinated cucumber salad for something cool and fresh next to the warm sandwich. A glass of light Italian red wine like Sangiovese turns this easy meal into something that feels fancy.
Storage Tips
These sandwiches taste best right away, but you can prep some parts ahead of time. You can grill the eggplant up to two days early and keep it in a sealed container in your fridge. When you're ready to eat, just put everything together and grill the sandwiches. If you have leftover completed sandwiches, wrap them well in foil and store in the fridge for up to two days. Warm them up in a 350°F oven for about 10 minutes until they're hot and crispy again.
Frequently Asked Questions
- → How can I keep eggplant from being soggy?
Slicing it evenly, sprinkling a bit of salt, and blotting it dry works best to get rid of extra water before grilling.
- → Will regular mozzarella do?
Absolutely, you can use it. But smoked mozzarella adds a different level of flavor.
- → What bread is good if I don’t have ciabatta?
Focaccia, sourdough, or any sturdy bread that holds up while grilling are great options.
- → What works as a gluten-free bread substitute?
A gluten-free loaf or roll will make this a great choice for those avoiding gluten.
- → Got suggestions for sides with this sandwich?
A light salad, roasted veggies, or a bowl of soup complement this sandwich beautifully.