Grilled Eggplant Sandwich

“This grilled eggplant sandwich makes a great midday treat,” says its creator, chef Marilyn Schlossbach, owner of Langosta Lounge in Asbury Park, Labrador Lounge in Normandy Beach, and Pop’s Garage in Asbury Park and Normandy Beach.

“It is light and flavorful, and features the ever-popular Jersey tomato! If you don’t like eggplant, substitute squash, and it will still be delicious.” This recipe was inspired by Schlossbach’s love of New Jersey’s farmers’ markets.

“Don’t be scared to take any recipe and tweak it to fit your passion,” Schlossbach adds. “If the season changes, your palette craves something new, or you see something beautiful at the farmers’ market, work it into your recipe. You can make so many incarnations of this sandwich using fresh, locally grown produce!”

Serves: 4

Ingredients:

2 Eggplant
12 Sprigs fresh basil
2 Late-harvest Jersey tomatoes
1 Vidalia or sweet Maui onion
1 Cup balsamic reduction (sold in specialty stores or Langosta Lounge)
1 Meyer lemon (Regular lemon can be substituted, but won’t be the same)
8 Slices mozzarella cheese (If you prefer, another cheese may be substituted. Schlossbach’s favorite is triple crème brie)
16 Pieces of arugula

Preparation:

1 Cut eggplant lengthwise into half-inch slices; brush each slice with your favorite olive oil.
2 Top each aubergine piece with a slice of late-harvest Jersey tomato, three sprigs of basil, four pieces of arugula, two slices of grilled Vidalia or Maui onion, and two slices of mozzarella cheese (or cheese of your preference).
3 Place sandwich on grill for approximately one minute and flip. Continue grilling until cheese melts.
4 Drizzle with balsamic reduction and spritz with fresh-squeezed lemon.
5 Serve over baby arugula; garnish with lemon wedge.

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