Pressed Sandwich with Roasted Eggplant

Pressed Sandwich with Roasted Eggplant Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates


  • 2 medium eggplants
  • 4 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons balsamic vinegar
  • 1 baguette
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1/4 pound mozzarella
  • 2 cups fresh basil leaves


Preheat grill to medium-high. Brush eggplants, cut into 1/2-inch thick rounds, with 4 tablespoons olive oil; sprinkle with salt and pepper. Grill eggplant until grill marks form (2-3 minutes); flip, and grill until tender (3-4 minutes more). Remove and drizzle with balsamic vinegar. Cut baguette into 4 pieces; slice each in half. Brush bottoms of baguette evenly with 1 tablespoon plus 1 teaspoon olive oil. Slice mozzarella into 8 slices; layer half of the slices among sandwiches. Top each sandwich with 1/2 cup fresh basil leaves, 3-4 slices eggplant, remaining cheese, and baguette tops. Press sandwiches in a panini press or in a large skillet over medium-high heat for 3 minutes per side.

  • Yield: Makes 4 servings (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 481
Fat per serving: 23g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 14g
Polyunsaturated fat per serving: 2g
Protein per serving: 15g
Carbohydrate per serving: 55g
Fiber per serving: 7g
Cholesterol per serving: 18mg
Iron per serving: 3mg
Sodium per serving: 801mg
Calcium per serving: 251mg

Good to Know

Eggplant adds a dash of color to your palate–plus a range of vitamins, minerals, and antioxidants to your diet.


Alex Guarnaschelli