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Easy Eggplant Sandwiches with Pesto

These Easy Eggplant Sandwiches with Pesto are a delicious vegetarian option for lunch or dinner. Sliced eggplant is grilled until tender, layered with fresh mozzarella, tomato, and a generous spread of basil pesto, then sandwiched between crusty bread. Simple, flavorful, and ready in under 35 minutes!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large eggplant sliced into 0.5-inch rounds
  • 0.5 cup basil pesto store-bought or homemade
  • 8 slices crusty bread such as ciabatta or sourdough
  • 8 slices fresh mozzarella about 0.25 inch thick each
  • 1 medium tomato sliced into 8 rounds
  • 2 tablespoons olive oil for brushing
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper

Method
 

Steps
  1. Preheat a grill or grill pan over medium-high heat.
  2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
  3. Grill the eggplant for 3–4 minutes per side, until tender and grill marks appear. Set aside.
  4. Spread 1 tablespoon of pesto on one side of each bread slice.
  5. Layer 2 eggplant slices, 2 mozzarella slices, and 2 tomato slices on half of the bread slices.
  6. Top with the remaining bread slices to form sandwiches.
  7. Optional: Lightly toast the sandwiches in a panini press or skillet over medium heat for 2–3 minutes per side until golden and cheese is melted.
  8. Serve immediately and enjoy!

Notes

For a vegan version, use dairy-free mozzarella and vegan pesto. These sandwiches pair wonderfully with a simple arugula salad or roasted vegetables.