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Culinary Explorer
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Grilled Eggplant with Fresh Mozzarella
Created by
Summer eggplant grilled until impossibly silky, layered with hand-pulled mozzarella, ripe tomatoes, and basil on garlic-rubbed ciabatta. The kind of sandwich that makes you want to eat outside.
Sandwiches & Wraps
Italian
Weeknight
Outdoor Dining
20 min
Active Time
15 min cook•35 min total
Yield4 sandwiches
Agood sandwich is an honest thing. It asks for quality bread, ingredients at their peak, and the restraint to let them be themselves. This one begins at the market in August, when eggplants are heavy and glossy and tomatoes smell like summer before you slice them.
The eggplant changes everything on the grill. Raw, it is spongy and unremarkable. But brush it with good olive oil, lay it over high heat, and it becomes silky, almost creamy, with char marks that add depth without masking its subtle sweetness. This transformation is why technique matters, but only in service of the ingredient.
Find mozzarella that was pulled that morning if you can. The difference between fresh mozzarella and the shrink-wrapped kind is the difference between a sandwich you remember and one you forget. When you layer it over warm eggplant, it softens just enough. Add tomatoes that need nothing but salt. Tear basil at the last moment. Drizzle your best olive oil.
Every meal is a meaningful choice. This sandwich connects you to the farmers who grew these vegetables, to the cheesemaker who pulled this mozzarella, to the baker who made this bread. Eat it outside if you can, with friends who understand that the simple things are often the best things.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
globe eggplants
Quantity
2 medium (about 1 pound each)
extra-virgin olive oil
Quantity
1/4 cup, plus more for drizzling
flaky sea salt
Quantity
to taste
black pepper
Quantity
to taste
freshly cracked
fresh mozzarella
Quantity
1 pound
preferably hand-pulled
ripe summer tomatoes
Quantity
2
fresh basil leaves
Quantity
1 large handful
ciabatta bread
Quantity
1 loaf or 4 rolls
garlic
Quantity
1 clove
halved
aged balsamic vinegar (optional)
Quantity
1 tablespoon
| Ingredient | Quantity |
|---|---|
| globe eggplants | 2 medium (about 1 pound each) |
| extra-virgin olive oil | 1/4 cup, plus more for drizzling |
| flaky sea salt | to taste |
| black pepperfreshly cracked | to taste |
| fresh mozzarellapreferably hand-pulled | 1 pound |
| ripe summer tomatoes | 2 |
| fresh basil leaves | 1 large handful |
| ciabatta bread | 1 loaf or 4 rolls |
| garlichalved | 1 clove |
| aged balsamic vinegar (optional) | 1 tablespoon |
Equipment Needed
- •Charcoal or gas grill (or grill pan)
- •Pastry brush for oil
- •Long-handled tongs
- •Sheet pan for staging
Instructions
- 1
Select your eggplant
Start with the eggplant. It should feel heavy for its size, with taut skin that springs back when pressed. A fresh eggplant has a green cap that looks alive, not brown and shriveled. If you can, buy it from someone who grew it. Ask when it was picked. Yesterday is ideal. Last week is not.
Smaller eggplants tend to have fewer seeds and less bitterness. If your market has Japanese or Italian varieties, they grill beautifully. - 2
Slice and season
Trim the ends and slice the eggplant lengthwise into planks about half an inch thick. Lay them on a sheet pan and brush both sides generously with olive oil. Season with salt and pepper. The oil is not optional. Eggplant drinks it in and transforms from spongy to silky. Let them sit for ten minutes while you heat the grill.
- 3
Heat the grill
Get your grill very hot, whether charcoal or gas. You want the grates hot enough that the eggplant sizzles immediately on contact. If using charcoal, let the coals burn until covered with white ash and glowing beneath. This high heat creates the char marks and caramelization that make grilled eggplant worth eating.
- 4
Grill until silky
Lay the eggplant planks directly on the hot grates. Do not move them for three to four minutes. You want those char lines. Flip when the underside has deep golden grill marks and the flesh has begun to soften. Cook another three to four minutes until completely tender. The eggplant should be silky throughout, collapsing slightly when poked. Remove to a clean platter.
Resist the urge to press down on the eggplant. Let the heat do the work. Pressing squeezes out the moisture you need for that creamy interior. - 5
Prepare the bread
Split the ciabatta horizontally and brush the cut sides with olive oil. Place cut-side down on the grill for one to two minutes until toasted with light char marks. The bread should be crisp on the surface but still soft within. Rub the warm, toasted surface with the cut side of the garlic clove. The rough surface acts like a grater, leaving behind a whisper of garlic that perfumes every bite.
- 6
Slice tomatoes and mozzarella
Slice the tomatoes into rounds about a quarter inch thick. If your tomatoes are truly ripe (warm from the sun, fragrant, yielding to gentle pressure), they need only a pinch of salt. Tear or slice the mozzarella into pieces roughly the same thickness. Fresh mozzarella should be soft and milky, pulling apart easily. If it is rubbery, it is not fresh.
- 7
Assemble the sandwich
Layer the warm grilled eggplant on the bottom half of the bread. Overlap the slices so every bite includes some. Add the mozzarella while the eggplant is still warm so it softens slightly. Lay tomato slices over the cheese. Season with another pinch of salt. Scatter basil leaves generously. They should be torn at the last moment so they stay bright and fragrant.
If you have aged balsamic, a thin drizzle here adds depth. But only if it is real balsamic, thick and sweet, not the thin grocery store kind. - 8
Finish and serve
Drizzle a thread of your best olive oil over everything. Close with the top half of bread and press gently. Cut into portions if using a whole loaf. Serve immediately while the eggplant is still warm and the bread still has its crunch. This sandwich does not improve with waiting.
Chef Tips
- •The best eggplants come from someone you can talk to. Ask your farmer which variety they recommend for grilling. Globe eggplants work well, but so do the slender Italian or Japanese types.
- •Do not salt the eggplant slices and let them sit. This old technique was meant to remove bitterness, but modern varieties are bred without it. Salting just draws out moisture you want to keep.
- •If fresh mozzarella is unavailable, burrata makes a luxurious substitute. Cut it open and let the creamy center spill over the warm eggplant.
- •Make this sandwich in August when tomatoes and eggplants peak together. If you crave it in February, use roasted red peppers instead and know you are waiting for summer.
Advance Preparation
- •Eggplant can be grilled up to two hours ahead and held at room temperature. The flavor deepens as it sits.
- •The bread is best toasted just before serving. Grilled bread loses its crunch quickly.
- •Do not slice tomatoes or tear basil until you are ready to assemble. They begin to deteriorate immediately.
Frequently Asked Questions
Nutrition Information
1 serving (about 470g)
Calories
780 calories
Total Fat
43 g
Saturated Fat
17 g
Trans Fat
0 g
Unsaturated Fat
22 g
Cholesterol
90 mg
Sodium
1450 mg
Total Carbohydrates
70 g
Dietary Fiber
10 g
Sugars
8 g
Protein
37 g
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