Grilled Eggplant Parmesan Sandwiches

  • Yield: 6 to 8 servings


1 eggplant
about 1cups tomato sauce (use about 2-3 tbsp sauce per sandwich)
6-8slices mozzarella cheese
6-8 whole-wheat buns


  1. Peel the eggplant, and slice it thickly (think a little over a half an inch thick).  Season with salt and pepper.
  2. With the grill on medium-high heat, grill the eggplant for a few minutes until softened, with grill lines.  Flip over, top with the mozzarella, and move to a cooler side of the grill with the lid shut to finish cooking and melt the cheese.  The eggplant takes about 10-15 minutes to cook completely. During the last couple minutes throw the tomatoes and buns on the grill.
  3. Plop each eggplant slice on a bun, add a healthy spoonful of sauce, top with tomato slice.

Recipe courtesy of Lauren Zietsman, a Long Island physical therapist who blogs about “making healthy a lifestyle and not a diet plan”. To view more recipes, visit Lauren’s blog at A Full Measure of Happiness.