Description
Juicy tomatoes, creamy fresh mozzarella, spicy arugula, fresh basil, and meaty grilled eggplant — this sandwich packs more veggies and flavor into every bite.
Ingredients
Scale
- 1 small eggplant sliced into 1/2-inch rounds
- 1 Tbsp olive oil + more for drizzling
- Flakey sea salt, to taste
- 8 slices of whole grain bread
- 1 8-ounce ball fresh mozzarella, sliced
- 1 large or two small tomatoes, sliced
- 1 cup arugula
- fresh basil leaves
- balsamic glaze
Instructions
- Brush sliced eggplant with 1 Tbsp olive oil and toss with a pinch of salt. Grill over medium heat (about 400 degrees) for 10 minutes, flipping halfway through. If you don’t have a grill, roast at 400F in the oven and follow the same directions.
- When eggplant is ready, layer eggplant, tomato, mozzarella, arugula, and basil on bottom slices of bread. Drizzle a little balsamic glaze and olive oil on top and then finish with top slice. Cut in half and enjoy!
Nutrition
- Calories: 390
- Sugar: 9
- Sodium: 560
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Carbohydrates: 38
- Fiber: 6
- Protein: 18