Eggplant Caprese Grilled Cheese

5 from 1 vote

The perfect filling grilled cheese with grilled eggplant, roasted tomatoes, pesto, and a combination of mozzarella and parmesan cheese.

Prep Time30

Cook Time30

Total Time1

Course: lunch, Main Course

Cuisine: Italian

Servings: sandwiches

Calories: 1288kcal

Cost: $20

Sourdough Bread Sourdough is preferred for this recipe, but you can use any kind of bread you'd like!
3 Beefsteak Tomato The riper the better
½ cup Pesto
4 tablespoon Butter
1 Small Eggplant, sliced into ½ inch slices
1.5 cup Mozzarella Cheese
½ cup parmesan
Salt and Pepper
1 Handful Basil

Preheat your oven to 425 degrees and Grill to Medium-High heat. You can bake your eggplant on a separate pan from tomatoes if you'd like, but I prefer grilled eggplant.
Slice your tomatoes and place on a baking pan with parchment paper. Dress generously with Extra Virgin Olive oil, salt and Pepper. Roast tomatoes for 20 minutes in the oven. You can also roast your tomatoes in the pan right on the grill and cut the time down to 10 minutes
Season eggplant in Extra Virgin Olive Oil and pepper and grill both sides for 5 minutes. If you aren't grilling, cook them on a cast iron pan for 2-3 minutes per side on medium-high heat.
Slice your sourdough bread and butter one side of each of the bread. In a frying pan on the stove melt 1 tablespoon of butter on medium heat.
Pile up your sandwich with bread butter side face down, then parmesan and mozzarella, tomatoes, eggplant, pesto, basil leaves, and the remaining cheese. Close the sandwich and press down on to frying pan and fry for 4-5 minutes or until golden brown. Flip and fry other side.
Slice open and enjoy this beautiful Eggplant Caprese Grilled Cheese!

Whether you grill your eggplant or fry, you want to make sure they are cooked on high heat to remove as much moisture from them as you can.