Grilled Eggplant Sandwich
Prep time

Cook time

Total time


Serves: 4

  • For the sandwiches:
  • ½ cup cream cheese, low-fat whipped, or goat cheese
  • 4 pieces of focaccia or other good quality bread, sliced in half, lengthwise
  • ⅔ cup spinach, washed and dried
  • 4 slices of tomato
  • For the eggplant:
  • 2 small eggplants
  • 4 teaspoons olive oil
  • 1 clove garlic, finely chopped
  • 1½ teaspoons chopped, fresh basil
  • sea salt to taste
  • freshly ground black pepper

  1. Preheat the grill.
  2. Mix the olive oil, garlic, salt, pepper and ½ teaspoon of the basil together. Slice the eggplants lengthwise into ½” slices. Brush the slices on both sides with the olive oil mixture.
  3. Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.
  4. Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
  5. Spread 4 halves of bread with the cheese mixture, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Place the other half of the bread on top.

Nutrition Information
Calories: 264 Fat: 10 g Carbohydrates: 39 g Sugar: 9 g Fiber: 5 g Protein: 7 g