A delicious and filling meal for the summer! Serve with a side salad or pasta.

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Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven broiler.

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  • Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. Layer each slice with eggplant, red bell pepper, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, salt, and pepper.

  • Broil 5 minutes in the preheated oven, or until cheese is melted and lightly browned.

Nutrition Facts

222 calories; protein 13.1g; carbohydrates 24.1g; fat 8.8g; cholesterol 20.4mg; sodium 401mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/27/2011
Excellent sandwich that's easy to put together and tastes great! I grilled the veggies and the bread. I mixed some olive oil along with garlic salt oregano and basil and brushed that over everything and placed it on the grill. I assembled the sandwich adding fresh mozzarella and a bit of balsmic vs. pesto. Overall very good! Read More
(47)

Most helpful critical review

Rating: 2 stars
08/26/2007
This sandwich did not turn out well for me following as the recipe was written. Broiling eggplant for 5 minutes underneath several other vegetables does not allow the eggplant to cook at all. In the end I took the sandwiches apart broiled the eggplant on it's own then reconstructed the sandwiches. If you like cooked eggplant vs raw I would recommend either frying the eggplant in a little bit of oil on stovetop or placing lightly salted under the broiler prior to making sandwiches. Our sandwiches turned out okay after I cooked the eggplant. I didn't have any mushrooms or red pepper but the sandwich turned out perfectly fine in the end. Read More
(53)
40 Ratings
  • 5 star values: 26
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
08/26/2007
This sandwich did not turn out well for me following as the recipe was written. Broiling eggplant for 5 minutes underneath several other vegetables does not allow the eggplant to cook at all. In the end I took the sandwiches apart broiled the eggplant on it's own then reconstructed the sandwiches. If you like cooked eggplant vs raw I would recommend either frying the eggplant in a little bit of oil on stovetop or placing lightly salted under the broiler prior to making sandwiches. Our sandwiches turned out okay after I cooked the eggplant. I didn't have any mushrooms or red pepper but the sandwich turned out perfectly fine in the end. Read More
(53)
Rating: 4 stars
06/27/2011
Excellent sandwich that's easy to put together and tastes great! I grilled the veggies and the bread. I mixed some olive oil along with garlic salt oregano and basil and brushed that over everything and placed it on the grill. I assembled the sandwich adding fresh mozzarella and a bit of balsmic vs. pesto. Overall very good! Read More
(47)
Rating: 5 stars
06/21/2010
I love this sandwich! I made my own pesto sauce from the Vegan Sun-Dried Tomato Pesto recipe on here. I sliced the eggplant with my mandoline slicer sweated it for an hour rinsed and dried brushed with olive oil then grilled it. (I followed the method from finecooking.com How to Cook Eggplant). I'm so glad I took the time to grill the eggplant--I'm sure it's great as is but I need cooked eggplant for other recipes and it is delicious that way! I left out the onion and used grilled globe squash instead of the mushrooms. I also had to sub cheddar instead of mozzarella. I made two sandwiches so I could have one for lunch tomorrow at work and I wanted to eat the second one as well! My oven broils on high and low and 5 minutes on low broil was perfect for this sandwich. Thanks for the recipe! Read More
(28)
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Rating: 5 stars
06/09/2010
soo good! I sauted the onions and peppers and broiled the eggplant by itself first. I don't like mushrooms so I left that out assembled the sandwich and broiled for a few mins till the cheese was melted. Very good! Read More
(24)
Rating: 5 stars
09/21/2006
Very good! Just make sure that you use a really high quality bread for this sandwich! I didn't change a thing and it turned out great:) Read More
(22)
Rating: 5 stars
09/12/2008
I used olive tapenade instead of pesto and no goat cheese sharp cheddar instead.I also used Ciabatta bread...fantastic!!! Be sure to add enough salt and pepper. Pepper totally makes this sandwich. Maybe next time a bit of Balsamic? It's a winner. Read More
(17)
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Rating: 5 stars
08/24/2008
I lightly grilled the eggplant onions mushrooms and red peppers. I also used fresh mozzarella. My family loved it and we will certainly make again. I agree with others that a good quality bread should be used. Read More
(15)
Rating: 5 stars
09/15/2010
I accidentally forgot to add the spices (basil and oregano) and only had brick cheese but it still turned out excellent. VERY GOOD recipe. Thank you. Read More
(10)
Rating: 5 stars
01/11/2010
I used Weight Watchers sandwich rounds and this sandwich has now become my favorite! Read More
(9)
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