View cart background image
Free Shipping Over $49

Eggplant, Tomato and Mozzarella Sandwich

Source: Casual Cuisines of the World - Pizzeria
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  55 Minutes
  Makes 1 sandwich
Here, the traditional ingredients for eggplant parmigiana are used to make a luscious panino. For a lighter version, grill rather than sauté the eggplant. The sandwich is delicious made while the eggplant is still warm. You can also marinate the sautéed eggplant with a bit of minced garlic, a few chopped basil leaves and a splash of balsamic vinegar, allowing you to assemble the panino another day.
1 Asian (slender) eggplant
2 tablespoons olive oil
focaccia with coarse salt or focaccia with red onion
1 tomato, sliced
2 thin slices vidalia onion or other sweet onion
3 oz fresh mozzarella cheese, sliced
3 or 4 fresh basil leaves
Extra-virgin olive oil for drizzling
2 tablespoons freshly grated Italian parmesan cheese
Other necessary recipes:
Focaccia with Red Onion Focaccia with Coarse Salt
Eggplant, Tomato and Mozzarella Sandwich Recipe at
Trim the ends from the eggplant and thinly slice crosswise. Discard the end slices that are covered on one side with skin. In a sauté pan over medium heat, warm the olive oil. Add the eggplant and cook, turning once, until tender and golden, 5-7 minutes. Using a slotted spoon, transfer to paper towels to drain.

Slice the focaccia in half horizontally. Lay the bottom half, cut side up, on a cutting board. Arrange the eggplant slices on the bottom half. Top evenly with the tomato, onion and mozzarella slices and the basil leaves. Season to taste with salt and pepper. Drizzle with olive oil and sprinkle the Parmesan evenly over the top. Place the other half of the focaccia on top, cut side down, and press down firmly with the palm of your hand. Cut the panino in half or in quarters for easier eating and serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 sandwich
Calories: 1059
Fat. Total: 67g
Fiber: 11g
Carbohydrates, Total: 77g
Sodium: 2698mg
% Cal. from Fat: 57%
Cholesterol: 56mg
Protein: 40g
Spotlight Recipe Review See all 1 reviews »

Rating: 3
by: Bruce Reviewed: 08/04/2014
Sodium Level
I don't see how this recipe has over 2600 mg of sodium. Does this type of bread have a lot of sodium. I would like to try this sandwich but would need to get the sodium reduced a lot.
5 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.