Recipe courtesy of Michele Urvater

Eggplant Sandwiches

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  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 2 dinner servings
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2 tablespoons vegetable oil

8 slices (1/2-inch thick) eggplant

1 egg, lightly beaten

Salt and pepper

Pesto to taste

8 slices (1/4-inch thick) fresh mozzarella

4 whole fresh basil leaves


  1. Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
  2. Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
  3. Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.