This eggplant melt is one of my favorite summer bites. The combination of the creamy mozzarella cheese, crunchy bread, tender eggplant and juicy tomatoes creates a perfect summer melt. In the summertime, it’s easy to have these ingredients on hand. The tomatoes and eggplant are so juicy and vibrant in the summer, I always look forward to grabbing these at the store to keep at home when I want to make this for a quick lunch.
How To
Garlic butter is spread onto the bread before grilling and I give the vegetables a quick chop!
The beauty of the build… top it off with a drizzle of olive oil and a pinch of salt pepper.
Obsessed.
Grilled Eggplant Mozzarella Melt
Course: Healthy, Recipes, Summer4
servings5
minutes10
minutesIngredients
4 Slices of Sourdough Bread
4 Thin Slices of an Eggplant
4 Tomatoes, Chopped into 16 Slices
2 Cups of Mozzarella cheese
1/4 Cup of Salted Softened Butter
2 Garlic Cloves Minced
2 Tablespoons of Olive Oil
Directions
- Place cast iron grill over medium heat or heat up your outside grill over medium.
- Combine the minced garlic and butter in a small bowl and spread on both sides of the slices of bread.
- Drizzle eggplant with olive oil and sprinkle with some salt and pepper.
- Place the pieces of bread and two slices of eggplant on the grill. Eggplant will need 2 mins per side, take off and set aside. The bread will need 3-4 mins per side. (If using a small cast iron grill inside, first grill the eggplant, set aside and then move onto the bread).
- Once the first side of the bread is brown, flip and sprinkle mozzarella cheese. Cover and let melt for 3-4 minutes.
- Build your melt, place eggplant on top of piece of bread, then place the tomatoes on top of the eggplant, drizzle with olive oil and sprinkle with salt and pepper. Enjoy!:)
