Name: Grilled Eggplant Open Faced Sandwiches
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: ½ cup chopped, seeded fresh tomatoes; ¼ cup chopped fresh basil; 2 tsp red wine vinegar; 1 small eggplant, cut crosswise into ½-inch slices; Olive oil, for brushing; Six 1-inch-thick slices French bread; 9 oz soft mild goat cheese (or honey goat cheese); Salt and pepper, to taste

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Short description

These grilled eggplant open-faced sandwiches feature smoky eggplant and crusty bread topped with creamy goat cheese and bright tomato-basil mixture—perfect for a light lunch or appetizer.

Why You’ll Love This Recipe

Fresh and flavorful: the tomato-basil topping bursts with brightness
Creamy richness: mild goat cheese complements smoky grilled eggplant
Quick and simple: minimal cooking with big impact
Versatile serving: ideal for summer gatherings or a simple weekday meal

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

½ cup chopped, seeded fresh tomatoes
¼ cup chopped fresh basil
2 tsp red wine vinegar
1 small eggplant, cut crosswise into ½‑inch slices
Olive oil, for brushing
Six 1‑inch‑thick slices French bread
9 oz soft mild goat cheese (or honey goat cheese)
Salt and pepper, to taste

Directions

Make tomato-basil topping
- In a small bowl, combine tomatoes, basil, red wine vinegar. Season with salt and pepper to taste. Set aside.
Grill eggplant and bread
- Preheat grill to medium-high (or use a broiler).
- Brush eggplant slices lightly with olive oil. Reserve any extra eggplant for another use.
- Brush bread slices with olive oil on both sides.
- Grill eggplant about 4 minutes per side until golden and tender. Grill bread 2 minutes per side until lightly crisp.
Assemble sandwiches
- Arrange grilled bread on plates.
- Evenly spread goat cheese onto each slice.
- Top with one grilled eggplant slice per sandwich. Season with salt and pepper.
- Spoon tomato-basil mixture on top to cover eggplant and serve immediately.

Servings and timing

Serves: 6 open-faced sandwiches
Prep time: 10 minutes
Cook time: 10 minutes
Total time: ~20 minutes

Variations

Cheese swap: Use feta, ricotta, or cream cheese instead of goat cheese.
Add protein: Top with prosciutto, grilled chicken, or chickpeas.
Extra flavor: Drizzle with balsamic glaze or pesto before serving.
Heat: Add red pepper flakes to tomato mixture.
Bread choice: Substitute ciabatta, sourdough, or whole-grain bread as desired.

Storage/reheating

Make ahead: Prepare tomato topping and grill eggplant ahead; assemble just before serving to keep bread crisp.
Storage: Store tomato mixture and grilled eggplant separately in the fridge for up to 2 days.
Reheat: Warm eggplant and bread briefly under the broiler or in a toaster oven. Assemble and serve warm.

FAQs

1. Can I use another cheese?

Absolutely—crumbled feta or ricotta work wonderfully if you don’t have goat cheese.

2. What if I don’t have a grill?

Use a grill pan or broil eggplant and bread on a baking sheet, flipping halfway through.

3. Should the tomatoes be seeded?

Yes—seeding helps reduce excess moisture so the bread doesn’t get soggy.

4. Can this be made vegan?

Yes—use plant-based cheese and omit any non-vegan ingredients like honey in goat cheese.

5. What bread is best?

Crusty breads like French, sourdough, or ciabatta work best to hold the toppings.

6. Can I add greens?

Yes—add arugula, spinach, or fresh basil leaves on top before serving.

7. How do I keep bread from getting soggy?

Grill the bread until crisp and don’t let tomato mixture sit too long before serving.

8. Can I prepare parts ahead?

Prepare tomato mix and grilled eggplant in advance—but assemble just before serving for best texture.

9. Can I serve this as an appetizer?

Yes—cut each sandwich into halves or quarters for bite-sized servings.

10. Is this gluten-free?

Use gluten-free bread to make the recipe gluten-free.

Conclusion

These Grilled Eggplant Open Faced Sandwiches are a deliciously fresh and elegant option, balancing smoky eggplant, creamy goat cheese, and tangy tomato-basil topping. Ready in around 20 minutes, they’re ideal for a simple yet impressive meal or appetizer.