Ultimate Eggplant Caprese Grilled Cheese: A Gourmet Summer Sandwich Recipe
Prepare to elevate your lunch game with this incredible Eggplant Caprese Grilled Cheese! It’s the quintessential comfort food, bursting with the vibrant, fresh flavors of summer. Imagine succulent grilled eggplant, sweet roasted beefsteak tomatoes, aromatic pesto, and a generous blend of gooey mozzarella and sharp Parmesan cheese, all perfectly sandwiched between two slices of golden, crispy sourdough bread. This isn’t just a sandwich; it’s a culinary experience designed for sunny days, ideal for dipping into a comforting bowl of soup or serving alongside a crisp side salad. Every bite promises a delightful symphony of textures and tastes, transforming a simple grilled cheese into something truly extraordinary.
Craving more fantastic sandwich creations? Explore our other delicious options like the savory Eggplant Parm Sandwich, The Italian Breakfast Sandwich, Mediterranean Chicken Wrap, or the classic Peppers and Eggs Sandwich!
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Why This Eggplant Caprese Grilled Cheese Will Be Your New Favorite
This isn’t just any grilled cheese; it’s an eggplant sensation that truly captures the essence of summer. Our Eggplant Caprese Grilled Cheese stands out as the ultimate summer sandwich, offering a delightful twist on a beloved classic. It’s generously filled with the finest seasonal ingredients: juicy beefsteak tomatoes, distinct graffiti eggplants, vibrant homemade pesto, creamy mozzarella, and a touch of freshly grated Parmesan, all lovingly cradled between two slices of hearty, homemade whole wheat sourdough bread. Each component plays a crucial role, from the slightly sweet notes of the eggplant to the tangy ripeness of the tomatoes, creating a harmonious blend that’s both satisfying and refreshing.
There’s an undeniable magic in a grilled cheese crafted with fresh, garden-picked ingredients. The unparalleled freshness truly shines through in every bite of this Caprese-inspired masterpiece. It’s not only a fantastic meal on its own but also an excellent companion for dipping into a warm bowl of soup. We highly recommend pairing it with our delightful Roasted Carrot Ginger Soup or the hearty Classic Italian Minestrone. For a different but equally comforting experience, you might also consider our Gruyere Grilled Cheese served with a side of Classic Pasta Fagioli! This sandwich truly takes comfort food to the next level, making it a perfect choice for a flavorful and satisfying meal.
Essential Ingredients & Smart Substitutions for Your Caprese Grilled Cheese
Crafting the perfect Eggplant Caprese Grilled Cheese begins with selecting quality ingredients. Here’s a closer look at what you’ll need and some helpful tips for substitutions:
- Eggplants: For this recipe, we specifically love using graffiti eggplants, also known as striped or Sicilian eggplants. They have a beautiful purple and white striped skin and a slightly sweeter, less bitter flavor compared to common globe eggplants, making them ideal for grilling without pre-salting. If you can’t find graffiti eggplants, small Italian eggplants are an excellent substitute. When selecting, look for smaller eggplants, as they tend to be less chewy and have fewer seeds, resulting in a more tender texture.
- Sourdough Bread: Sourdough is our top choice for grilled cheese due to its robust structure, which holds up beautifully to grilling, and its characteristic tangy flavor that complements the richness of the other ingredients. The crust gets wonderfully crispy while the interior remains soft. If sourdough isn’t available or preferred, a good quality Italian bread, ciabatta, or even a sturdy country white bread can work well. The key is a bread that can withstand the heat and hold its shape.
- Tomatoes: The success of a Caprese-style sandwich heavily relies on ripe, flavorful tomatoes. We recommend large, firm beefsteak tomatoes, sliced thickly. The riper they are, the sweeter and juicier they’ll be, contributing significantly to the overall taste profile. Roasting them further intensifies their natural sweetness, creating bursts of rich tomato flavor.
- Pesto: A generous half cup of pesto is essential for that unmistakable Italian herb flavor. While store-bought pesto is convenient, making your own traditional basil pesto will take this sandwich to a new level of freshness. If basil is scarce or you’re looking for a unique twist, try our pistachio pea pesto for a slightly different but equally delicious flavor. The pesto acts as a creamy, herbaceous binder that ties all the components together.
- Cheese: For the ultimate melt and flavor, we use a combination of mozzarella and Parmesan. For the mozzarella, always opt for a block of low-moisture, part-skim mozzarella and grate it yourself. This type of mozzarella melts more evenly and creates that desirable stretchy, gooey texture without releasing too much water, which can make your sandwich soggy. Fresh mozzarella, while delicious in salads, tends to be too watery for grilled cheese. Freshly grated Parmesan adds a sharp, salty counterpoint that enhances the overall cheesiness.
- Butter: Essential for achieving that perfectly golden-brown, crispy crust on your sourdough. Don’t be shy with the butter; it’s a grilled cheese after all!
- Seasoning: A simple blend of extra virgin olive oil, salt, pepper, and a touch of garlic powder is all you need to bring out the best in your vegetables.
- Fresh Basil: A handful of fresh basil leaves adds a bright, aromatic finish, truly cementing the Caprese identity of this sandwich.
*Please see the recipe card below for more information on specific ingredient quantities.
Step-by-Step Directions: Crafting Your Perfect Eggplant Caprese Grilled Cheese
Get ready to assemble this gourmet sandwich! The beauty of this recipe is its flexibility – you can grill or roast your vegetables depending on your preference and available equipment.
Start by preheating your grill to medium-high heat. If you prefer, or if the weather isn’t cooperating for grilling, you can bake your tomatoes in the oven for 20 minutes at 425 degrees Fahrenheit. Baking the tomatoes works especially well if you plan to combine this delicious sandwich with our Creamy Roasted Garlic and Tomato Soup, as you’ll already have the oven hot!
Step 1: Prepare Your Tomatoes. Begin by slicing your beefsteak tomatoes into nice thick, robust slices. Aim for about half an inch thick. This ensures they hold their shape and don’t shrivel up during cooking. Arrange the slices onto a baking sheet lined with parchment paper for easy cleanup and to prevent sticking. Drizzle generously with high-quality extra virgin olive oil, then season with a pinch of salt, a good grind of black pepper, and a dash of garlic powder. These seasonings will enhance the natural sweetness of the tomatoes as they cook.
Step 2: Roast or Grill the Tomatoes. Carefully transfer the baking sheet with the seasoned tomatoes onto your preheated grill. Grill for approximately 10 minutes, or if using the oven, bake for 20 minutes. The goal is for the tomatoes to achieve a beautiful, deep red color, indicating they have softened and their flavors have intensified. They should be slightly caramelized around the edges. If they don’t look quite this vibrant, feel free to add a few more minutes to their cooking time. You’ll notice how much the ripest tomatoes truly deepen in color and sweetness.
Step 3: Grill the Eggplant. While your tomatoes are cooking, prepare your eggplant. Slice the small eggplant into ½-inch thick rounds. Season them with the same blend you used for the tomatoes: extra virgin olive oil, salt, pepper, and garlic powder. Take them out to the grill and cook them over medium-high heat. Eggplant cooks relatively quickly, so keep a close eye on them. Grill for 3-5 minutes on each side, or until you see distinct grill marks and the eggplant is tender with a nice sear. The high heat helps to remove excess moisture, concentrating their flavor and preventing a soggy sandwich.
Step 4: Assemble and Fry Your Grilled Cheese. Now for the fun part: assembly! In a medium frying pan, melt 1 tablespoon of butter over medium heat. Take your slices of sourdough bread and generously butter one side of each slice. Remember, we’re making a gourmet grilled cheese, so don’t skimp on the butter – it’s key to that irresistible golden crust! Place one slice of buttered bread, butter-side down, into the frying pan. Immediately layer with a good amount of both Parmesan and mozzarella cheese. On top of the cheese, arrange your grilled eggplant slices, followed by a generous dollop of pesto, the sweet roasted tomato slices, and a handful of fresh basil leaves. Finish with another layer of both cheeses, then top with the second slice of buttered sourdough, butter-side up.
Press the sandwich down gently onto the frying pan with a spatula to ensure even contact and melt. Cook until the bottom side is a beautiful golden brown, typically about 4-5 minutes. Before flipping, add another tablespoon of butter to the pan to ensure the second side also cooks to perfection. Carefully flip the sandwich and fry the other side until it’s equally golden and the cheese inside is wonderfully melted and gooey. Remove from the pan and let it rest for a minute or two before slicing.
This exquisite Eggplant Caprese Grilled Cheese can be served in a multitude of ways. Enjoy it with a side of our hearty white bean and lentil soup or a refreshing Orzo and Garbanzo Bean Salad. For an extra layer of indulgence, use any leftover pesto as a dipping sauce. Alternatively, dip your sandwich into a rich bowl of our Spicy Vodka Sauce for an Italian-American flair! The result is always a perfect combination of crispy, crusty bread and a warm, cheesy, mushy interior – pure culinary bliss.
Pro-Tips for the Best Eggplant Caprese Grilled Cheese
Follow these expert tips to ensure your Eggplant Caprese Grilled Cheese is nothing short of perfection:
- When grilling or frying your eggplant, it’s crucial to cook them on high heat. The goal is to rapidly sear the exterior and, more importantly, to extract as much moisture from the eggplant as possible. Excess moisture can make your sandwich soggy, diluting the flavors and ruining the texture. High heat encourages quick evaporation, leaving you with tender, flavorful eggplant that won’t compromise your crispy grilled cheese.
- For the best cheese melt in your grilled cheese, always use a block of low-moisture, part-skim mozzarella and grate it yourself, rather than using fresh mozzarella balls. Block mozzarella contains less water, allowing it to melt into a wonderfully gooey, stringy consistency that’s characteristic of a perfect grilled cheese. Fresh mozzarella, while delicious in other applications, releases too much water when heated, which can lead to a watery, soggy interior.
- Thick-cut tomatoes are absolutely essential for roasting in this recipe. Slicing your beefsteak tomatoes too thinly will cause them to shrivel up and potentially burn during the cooking process, leaving you with hardly any substantial tomato flavor or texture. Thick slices hold their shape, become beautifully tender, and their flavors intensify through roasting, providing a juicy, flavorful layer in every bite of your sandwich.
Eggplant Caprese Grilled Cheese: Frequently Asked Questions
Absolutely, freezing pesto is a fantastic way to preserve the fresh flavors of summer basil to enjoy year-round! The only thing I currently grow in my garden in abundance is basil. In the summer, we make huge batches of pesto and freeze them in ice cube trays or small containers. Once frozen, you can transfer the cubes to a freezer bag. This allows us to have fresh, vibrant pesto on hand even in the dead of winter, perfect for pasta, bruschetta, or, of course, this grilled cheese.
Yes, if you don’t have a grill or prefer to use your oven, you can certainly bake the eggplant, or even fry it in a cast iron pan on the stovetop. If baking or pan-frying, a crucial step is to salt the eggplant slices generously and let them sit for about 20-30 minutes before cooking. This process, known as “degorging,” helps draw out excess moisture and any potential bitterness, ensuring a better texture and flavor. After resting, gently wipe them dry with a paper towel before tossing them with olive oil and seasoning, then bake at 400°F (200°C) until tender and slightly browned, or fry in a hot pan until seared.
When selecting eggplant, I always aim for the smallest eggplants I can find. Smaller eggplants, especially varieties like graffiti or small Italian eggplants, tend to be younger, less fibrous, and have fewer seeds. This results in a more tender texture and a less chewy, less mealy consistency compared to larger, older eggplants, which can sometimes be bitter. Look for eggplants that are firm to the touch, have shiny skin, and feel heavy for their size.
We hope you thoroughly enjoy this gourmet Eggplant Caprese Grilled Cheese! Don’t forget to leave us a review to let us know how you savored every bite. For more culinary inspiration and behind-the-scenes fun, follow us on Instagram @vindelgiudice and Tiktok @alwaysfromscratch.
More Summer Recipes You’ll Love
- Italian Summer Pasta with Zucchini
- Italian Red Potato Salad (No Mayo)
- Italian Sausage and Peppers
- Italian Ring Sausage (Chevalatta)
📖 Recipe
Eggplant Caprese Grilled Cheese
Vincent DelGiudice
Pin Recipe
Equipment
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1 cast iron pan or grill for eggplant
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1 large frying pan
Ingredients
- Sourdough Bread Sourdough is preferred for its hearty texture and tangy flavor, but you can use a good quality Italian bread or ciabatta if desired.
- 3 Beefsteak Tomato Choose very ripe, firm beefsteak tomatoes for the best flavor and sweetness.
- ½ cup Pesto Homemade basil pesto is highly recommended for the freshest taste, but a good quality store-bought pesto works too.
- 4 tablespoon Butter Unsalted butter is preferred for controlling saltiness; crucial for golden, crispy bread.
- 1 Small Eggplant, sliced into ½ inch slices Graffiti or small Italian eggplants are ideal for their sweetness and fewer seeds.
- 1.5 cup Mozzarella Cheese Use block low-moisture, part-skim mozzarella, grated for the best melt. Avoid fresh mozzarella as it can make the sandwich watery.
- ½ cup Parmesan Freshly grated Parmesan adds a salty, nutty depth of flavor.
- Salt and Pepper To season the eggplant and tomatoes generously.
- 1 Handful Fresh Basil Leaves For a fragrant and authentic Caprese touch.
Instructions
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Preheat your oven to 425 degrees F (220 degrees C) for roasting tomatoes, and your outdoor grill to Medium-High heat for eggplant (or a cast iron pan to medium-high). While you can bake eggplant, grilling gives it a superior texture and smoky flavor.
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Slice your beefsteak tomatoes into thick, ½-inch rounds. Arrange them on a baking pan lined with parchment paper. Drizzle generously with extra virgin olive oil, then season with salt, pepper, and a touch of garlic powder. Roast the tomatoes in the oven for 20 minutes until softened and deep red. Alternatively, roast them directly on your grill in a grill-safe pan for about 10 minutes, flipping once.
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Season your ½-inch sliced eggplant with extra virgin olive oil, salt, and pepper. Grill both sides for 3-5 minutes each, or until tender with visible grill marks and much of their moisture has been released. If not grilling, cook them in a hot cast iron pan for 2-3 minutes per side on medium-high heat.
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Slice your sourdough bread and generously butter one side of each slice. In a large frying pan on the stovetop, melt 1 tablespoon of butter over medium heat.
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Assemble your sandwich: Place one buttered bread slice (butter-side down) in the frying pan. Layer with Parmesan and mozzarella, then grilled eggplant, a generous spread of pesto, roasted tomato slices, fresh basil leaves, and finally, more of both cheeses. Top with the second buttered bread slice (butter-side up). Gently press the sandwich down with a spatula. Fry for 4-5 minutes per side, or until golden brown and the cheese is fully melted and gooey. Add another tablespoon of butter to the pan before flipping to ensure a perfect crust on the second side.
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Remove from the pan, slice in half, and immediately enjoy your beautiful Eggplant Caprese Grilled Cheese!
Notes
- Whether you grill your eggplant or fry it in a pan, always cook it on high heat. This method is essential for removing as much moisture as possible, which prevents the eggplant from making your grilled cheese soggy and instead contributes a concentrated, delicious flavor.
Nutrition
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