Eggplant-Mozzarella Melt

Name: Eggplant-Mozzarella Melt
Prep time: 20 min
Total time: 25 min
Ingredients: 4 slices eggplant, each about 1 inch thick, cut crosswise from thickest part of 1 large eggplant; 1 large red onion, cut into ½-inch rounds; Extra-virgin olive oil, for brushing; Coarse salt and freshly ground pepper; 0.25 cup red-wine vinegar; 0.25 pound mozzarella, cut into 4 slices; 4 brioche buns, preferably with sesame seeds, halved; 4 small leaves Bibb or Boston lettuce; 1 cup lightly packed fresh basil leaves

3.7

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

25 mins

Yield:

4

Grill any extra eggplant slices and use them for making dips or spreads (such as baba ghanoush), or add them to salads.

Ingredients

4 slices eggplant, each about 1 inch thick, cut crosswise from thickest part of 1 large eggplant
1 large red onion, cut into ½-inch rounds
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
¼ cup red-wine vinegar
¼ pound mozzarella, cut into 4 slices
4 brioche buns, preferably with sesame seeds, halved
4 small leaves Bibb or Boston lettuce
1 cup lightly packed fresh basil leaves

Directions

Preheat grill to medium-high. Brush eggplant and onion liberally with oil; season generously with salt and pepper. Brush grates with oil. Grill onion, flipping once, until softened and lightly marked in spots, about 8 minutes. Transfer to a bowl and toss with vinegar.
Grill eggplant slices until just tender on one side, about 5 minutes. Flip and top each with cheese; cook until eggplant is tender and cheese is melted, about 5 minutes more.
Meanwhile, grill rolls until lightly marked. Sandwich lettuce, eggplant, onion, and basil with rolls. Serve immediately.