Grilled Eggplant Parmesan Sandwich
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Grilled Eggplant Parmesan Sandwich
This healthier eggplant Parmesan sandwich uses tender, smoky grilled eggplant instead of fried, so it has a fraction of the fat and calories. To make these sandwiches a cinch to prepare, make sure to have all your ingredients ready before you head out to the grill.
Times
- Prep Time : 45 min min
- Ready Time : 45 min
Servings
Ingredients
- 1 large eggplant (1 1/4 to 1 1/2 pounds), cut into 12 1/4-inch-thick rounds
- Canola or olive oil cooking spray
- 1/4 teaspoon salt
- 3 tablespoons finely shredded Parmesan or Asiago cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 4 small pieces focaccia bread or 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
Directions
Preparation
- Preheat grill to medium-high.
- Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan (or Asiago) and mozzarella in a small bowl. Brush both sides of focaccia (or bread) with oil.
- Place all your 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, 2-3 minutes per side. Grill the bread until toasted, about 1 minute per side. Return the eggplant and bread to the baking sheet. Reduce grill heat to medium.
- Place 1 eggplant round on top of each slice of bread. Layer 1 tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on each slice of eggplant. Repeat with the remaining eggplant, sauce, 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 is melted, 5-7 minutes.
Tips
Per serving: 292 calories; 8 g fat (2 g saturated fat, 3 g mono unsaturated fat); 12 mg cholesterol; 48 g carbohydrates; 12 g protein; 9 g fiber; 760 mg sodium; 534 mg potassium
Nutrition Bonus: Vitamin A (38% daily value), Vitamin C (23% dv), Calcium (22% dv), Potassium (15% dv).
2 1/2 Carbohydrate Servings
Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1/2 fat
Contributed by: EatingWell.com
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Dairy , Dinner, Lunch, Main , Shavuot, Thanksgiving , Italian , Dinner Tonight , Budget, Comfort Food, Picnic, Vegetarian , Cheese, Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Can you grill eggplant of a fleishig grill and then put cheese on top of it?
Yeah,I was thinking the same thing as Estelle S. Sounds really delicious, but how many of us have a milchig grill? I guess you could do it in with a grill pan, and then in the oven for melting the cheese.
Was thinking exactly the same thing as you both! The recipe looks delicious but clearly not doable for the kosher consumer
Maybe you can broil the eggplant and bread instead of grilling?
For those unable to grill for this recipe here are a few suggestions:
1. Try soy cheese, there are some great ones out there these days.
2. If you have a dairy grill pan or foreman, grill the eggplant that way and then do the rest in the oven.
3. I know some of you might not like this one, but you can even leave out the cheese, maybe use some parve pesto on the bread for extra flavor.