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    Grilled aubergine & mozzarella sandwich

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    Grilled aubergine & mozzarella sandwich

    Say hello to this summer’s take on the toastie. With a nod to aubergine parmigiana, here the aubergine, cheese and bread are grilled to create a crisp outside and oozy centre. Melt over more cheese for added indulgence.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    4 slices Crosta & Mollica Pane Pugliese
    1 aubergine, cut into
    6 slices lengthways
    Olive oil, for drizzling
    75g Parmigiano Reggiano, finely grated
    20g toasted pine nuts
    1 clove garlic, halved
    4 tsp sun-dried tomato paste
    1 tsp nonpareille capers, drained and chopped
    2 tbsp fresh basil pesto
    125g ball mozzarella


    1. Preheat the grill to medium-high. Lightly toast the bread under the grill for 1 minute on each side. Lay the aubergine on a baking tray, drizzle with a little oil, then grill for 6 minutes, until tender. Scatter over the Parmigiano Reggiano and pine nuts and put back under the grill for 2 minutes. 

    2. Meanwhile, rub the cut side of the garlic over each piece of toast. Spread 2 slices with the sun-dried tomato paste, then scatter over the capers. Spread the pesto over the other 2 slices. Lay the cheesy aubergine on top of the tomato paste, then tear over the mozzarella. Top with the other slices, pesto-side down.

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    Dial down: If it’s too hot to turn the grill on, use a jar of Pelagonia Chargrilled Aubergine Slices and pop the bread in a toaster.

    Level up: More cheese? Yes please. Finely grate some extra Parmigiano Reggiano over the assembled sandwiches, then put back under the grill for 1-2 minutes, until golden. The mozzarella will start to melt too.


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