Cheesy Grilled Eggplant Sandwiches

Cheesy Grilled Eggplant Sandwiches
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 pound small eggplants, trimmed and thinly sliced lengthwise
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 8 slices Italian bread
  • 10 ounces jarlsberg cheese, shredded (about 2 1/2 cups)
  • 1 4 ounce package thinly sliced prosciutto


Preheat a grill to medium. In a large bowl, toss the eggplant slices with 2 tablespoons olive oil; season with salt and pepper. Grill, turning once, until softened, about 4 minutes.

Lay the bread on a work surface. Top 4 slices with a layer each of cheese, prosciutto, eggplant and another layer of prosciutto and cheese. Top with the remaining bread slices.

Brush the outside of the sandwiches with the remaining 2 tablespoons olive oil. Grill, covered, turning once, until crisp, about 2 minutes.