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balsamic grilled eggplant sandwiches

Balsamic Grilled Eggplant Sandwiches

  • Author: Emily Toshiko
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


The grilled eggplant is layered with roasted red peppers, fresh mozzarella cheese and basil all on top of fresh fluffy ciabatta bread. YUM!


  • 1 eggplant, sliced into rounds
  • ¼ balsamic vinegar
  • ¼ cup reduced sodium soy sauce
  • 1 jar roasted red peppers
  • 1-8 oz fresh mozzarella ball, sliced
  • ¼ cup fresh basil leaves
  • 1 loaf ciabatta bread (sliced into 4 pieces)
  • Balsamic glaze (optional)



  1. Combine the eggplant slices, balsamic vinegar and reduced sodium soy sauce into a large bowl or plastic ziplock bag. Marinate the eggplant for at least 15 minutes. 
  2. Heat a grill or grill pan to medium heat. Grill the eggplant for 3-4 minutes per side.
  3. Cut the ciabatta bread into 4 pieces. Toast your bread if desired.
  4. Layer the grilled eggplant, roasted red pepper, fresh mozzarella slices and a few leaves of fresh basil onto the sliced bread. Enjoy!



  • Sometimes I will drizzle balsamic glaze on top. You can buy balsamic glaze in a grocery store or you can make your own
  • I like to spray my grill pan with non-stick spray between each round of grilling. 
  • I think this would also taste great if you pressed the sandwich using a panini press. 
  • To make this vegan, leave out the cheese.

Keywords: balsamic grilled eggplant sandwiches