Vegetarian grilled eggplant sandwich with Mozzarella cheese

  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
156 Calories
6g Fat
18g Carbs
9g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 156
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 17%
Cholesterol 19mg 6%
Sodium 361mg 16%
Total Carbohydrate 18g 6%
Dietary Fiber 5g 19%
Protein 9g
Calcium 173mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Grilled eggplant sandwich with Mozzarella cheese. Don't have a kitchen grill? No worries, this eggplant sandwich can also be prepared in your oven's broiler. With under 300 calories per sandwich, this is also a low-calorie recipe.

Recipe and photo courtesy of The Wheat Foods Council

Like this grilled eggplant sandwich? Here's more vegetarian (and vegan!) sandwich ideas.


  • eggplant (cut into ¼ inch slices)
  • 1 bell pepper (yellow, orange or red, sliced into rings)
  • 8 slices bread, buttered lightly on both sides
  • 4 slices fresh mozzarella cheese
  • 1/4 cup Parmesan cheese (grated)
  • salt and pepper (to taste)

Steps to Make It

  1. Gather the ingredients.
  2. Place eggplant and sweet bell peppers on grill (or on a baking sheet for the broiler), and season well with salt and pepper. Grill 5 to 10 minutes, until tender and lightly browned. Remove from heat.
  3. Lightly grill bread on one side. Turn over to grill on opposite side, adding Mozzarella cheese to grilled side of four slices. Cheese should soften but not melt.
  4. Layer eggplant and bell peppers on top of cheese, and add Parmesan cheese. Top with remaining 4 slices of bread. Serve immediately.