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Grilled Eggplant Parm Sandwiches

I had an eggplant and some mozzarella in the fridge, just dyin’ to be used up.  In an attempt to distract a patient of mine at 7:30 this morning from feeling like his ACL was going to explode while I was forcibly flexing his knee two degrees more than usual, I asked him what he would make.

Eggplant parm, obviously.

I told him that was way too obvious, and to try again.

Grill it!

Less obvious, still delicious, and healthy to boot!  Plus, you all know how much I love the grill (…a lot, in case you don’t actually know).

However, I love the grill considerably less when I heat it up 15 minutes before Fritz gets home, only for Fritz to discover that it ran out of propane when he headed out to the deck, tongs in hand.  Luckily Fritz knew some secret man trick to unscrew the propane tank and just screw it in again to have it magically refill itself.

Gotta love those secret man tricks!

I made these grilled sandwiches with tomato slices, warmed on the grill, but next time I would substitute the slices for a good ol’ spoonful of tomato-basil or garlic-tomato sauce to spice up the flavor.  Even with just the plain tomato slices, though, these sandwiches were delicious, and Fritz and I both ate two.  Easily.

Grilled Eggplant Parm Sandwiches

  • 1 eggplant (makes 6-8 sandwiches)
  • 2-3 T tomato sauce per sandwich
  • 1-2 slices of mozzarella cheese per sandwich
  • whole-wheat buns

This recipe really couldn’t be easier.

Peel the eggplant, and slice it thickly (think a little over a half an inch thick).  Season with salt and pepper.

With the grill on medium-high heat, grill the eggplant for a few minutes until softened, with beautiful grill lines.  Flip over, top with the mozzarella, and move to a cooler side of the grill with the lid shut to finish cooking and melt the cheese.  The eggplant probably took about 10-15 minutes to cook completely.

Plop the eggplant on a bun, add a healthy spoonful of sauce (and some tomato slices, if you like) and enjoy!

The eggplant and mozzarella combo make this sandwich nice and juicy, without being too soggy.  When I switch to sauce next time, I’ll toast the bun first.

I served these with a mixture of sweet potato and regular fries, baked in the oven at 350 for about 20 minutes until crispy.

I really wanted to have brussel sprouts, but my landlord was having people come over to look at the apartment and I thought I’d spare them the smell.  Tomorrow, however, is a different story.

Everytime I buy an eggplant, I put off making it for the longest time, but I really love it once we finally get around to having it.

I used to hate when my parents made me eat eggplant burgers–and now, I love ‘em.  Interesting how we come full-circle sometimes, ya know?

What were some foods that you hated as a child that you like now?  My parents never made me eat tomatoes after I  ralphed all over the dinner table the first time they made me eat them.  I still don’t love them raw (though I will eat them), but cooked is a whole ‘nother story.

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3 comments

  1. Heidi Bundles Of Hugs

    That looks yummy. I’ve been wanting to make eggplant this sounds good!

  2. Christina

    Goodness. These look killer. I’ve never heard of Parm before. I assume it just means something like burger? Your first photo is just incredible. Like ‘be a photographer for a food magazine’ incredible. Unless you already are. In which case I say, good. Your rustic chips are just epic. Hm. Mine is broccoli. Used to hate it. Now I’d eat it with any meal, steamed in a small pan with a dash of water for 90 seconds only. I can feel the nutrients run through my body – mm!

    1. Lauren Zietsman

      short for Parmesan…of which there is none in this recipe! :)

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