Grilled Eggplant, Tomato and Fresh Mozzarella Sub Sandwiches

  • Yield: 4 servings


Marinated Eggplant:
1/4cup olive oil
1/4cup red wine vinegar
1teaspoon Italian seasoning
1 clove garlic, minced
1large eggplant with peel on, sliced 1/2-inch thick lengthwise
Sub Sandwich Filling:
1large Italian or French bread loaf
2medium tomatoes, thinly sliced
8ounces fresh mozzarella, sliced 1/4-inch thick
6 to 8 basil leaves
Extra-virgin olive oil, for drizzling
Red wine vinegar, for drizzling


  1. To make eggplant: Combine oil, vinegar, seasoning and garlic in a large zip-seal bag. Add eggplant, seal bag and toss to coat. Let marinate at least 30 minutes or preferably overnight in the refrigerator. Preheat broiler to high or a gas or charcoal grill. If broiling, place eggplant slices on a broiler pan. Broil or grill 7 to 9 minutes per side.
  2. To make sandwiches: Cut bread lengthwise but not all the way through; open bread loaf like a book. Arrange eggplant slices over entire surface of bread. Arrange alternating slices of tomato and mozzarella over eggplant. Place basil leaves over top; drizzle with olive oil and vinegar. Close sandwich and press lightly before serving. Cut into 4 sections.

Nutritional Info *per serving

  • Calories 429
  • Fat 22g
  • Saturated Fat 9g
  • Cholesterol 30mg
  • Sodium 717mg
  • Carbohydrate 42g
  • Fiber 2g
  • Sugars 2g
  • Protein 21g