Recipes » Main Dish » Grilled Eggplant Sandwich
T. Colin Campbell Center for Nutrition Studies
Grilled Eggplant Sandwich Recipe


  • 1 medium eggplant
  • 1-2 Tbsp low-sodium soy sauce
  • 1 Tbsp balsamic vinegar
  • 8 large, thick slices of whole grain bread
  • 1 roasted red pepper, sliced
  • 1 large head of roasted garlic
  • 4 tsp dijon mustard (optional)
  • 4 leaves red leaf lettuce


  • 1. Slice eggplant on the diagonal in 1/4-inch slices.
  • 2. Brush with soy sauce and grill on a stove-top grill or seasoned iron skillet over medium high heat for 2-4 minutes on each side until it is soft and slightly browned.
  • 3. Remove from pan and sprinkle with vinegar. Set aside.
  • 4. Toast bread, if desired and spread 2-4 cloves of garlic on bottom slice, add a layer of grilled eggplant folding the softened pieces to fit on the bread slice.
  • 5. Top with slices of roasted red pepper and lettuce.
  • 6. Spread the top slice of bread with mustard, if desired, then complete the sandwich and serve.

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