The Ultimate Eggplant Caprese Grilled Cheese: A Celebration of Summer Flavors
Indulge in the irresistible flavors of summer with this gourmet Eggplant Caprese Grilled Cheese. Far from your average comfort food, this elevated sandwich transforms peak-season ingredients into a truly unforgettable culinary experience. Imagine perfectly grilled eggplant, juicy roasted tomatoes, fragrant pesto, and a decadent blend of gooey mozzarella and sharp Parmesan cheese, all nestled between two slices of golden, crispy sourdough bread. It’s a symphony of textures and tastes that perfectly captures the essence of a warm summer day.
Whether you’re looking for a hearty lunch, a comforting dinner, or a sophisticated appetizer, this grilled cheese is incredibly versatile. It’s magnificent on its own, a fantastic companion for dipping into a warm bowl of soup, or elegantly served alongside a fresh side salad. This recipe isn’t just about making a sandwich; it’s about taking everyday dining and elevating it to the next level, showcasing the vibrant, fresh bounty of the garden.
Craving more delicious sandwich ideas? Explore our other favorites like the Classic Eggplant Parm Sandwich, The Hearty Italian Breakfast Sandwich, Flavorful Mediterranean Chicken Wrap, or the Savory Peppers and Eggs Sandwich!
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Why You’ll Love This Eggplant Caprese Grilled Cheese
This eggplant grilled cheese isn’t just another sandwich; it’s a culinary masterpiece perfectly designed for summer enjoyment. What makes it truly special is its reliance on incredibly fresh, high-quality ingredients, often straight from the garden or local market. Each bite bursts with the natural sweetness of beautiful beefsteak tomatoes, the mild, creamy texture of grilled graffiti eggplants, the bright, herbaceous notes of homemade pesto, and the comforting richness of melted mozzarella and freshly grated Parmesan cheese, all meticulously layered between two slices of crusty, homemade whole wheat sourdough bread.
There’s an undeniable magic that happens when a simple grilled cheese is crafted with such vibrant, fresh components. The Caprese elements—tomatoes, mozzarella, and basil (from the pesto)—are enhanced by the addition of tender eggplant, creating a robust yet refreshing profile. This sandwich offers the ultimate comfort, making it ideal for a relaxed weekend lunch or a quick, satisfying dinner after a long day. Its robust structure and rich flavors make it an excellent candidate for dipping into a variety of soups, transforming a simple meal into an extraordinary dining experience. For instance, it pairs wonderfully with our Roasted Carrot Ginger Soup or a comforting bowl of Classic Italian Minestrone. If you’re exploring other grilled cheese options, you might also enjoy a Gruyere Grilled Cheese served with a hearty Classic Pasta Fagioli!
Essential Ingredient Notes and Smart Substitutions
The success of this Eggplant Caprese Grilled Cheese hinges on selecting the freshest, most flavorful ingredients. Here’s a closer look at what you’ll need and how to make smart substitutions:
- Eggplants. For this recipe, we specifically love using graffiti eggplants, known for their beautiful striped purple and white skin and slightly sweeter, less bitter flavor profile compared to common globe eggplants. They are similar to Italian eggplants, which can sometimes be a bit harder to find depending on your region. If graffiti eggplants aren’t available, don’t fret! Any small to medium-sized Italian eggplant or even Japanese eggplant will work wonderfully. The key is choosing eggplants that are firm, shiny, and feel heavy for their size, indicating freshness. Smaller eggplants tend to be less seedy and have a more tender texture.
- Sourdough Bread. The robust flavor and chewy texture of sourdough bread make it an ideal choice for grilled cheese. Its slight tang beautifully complements the rich, savory fillings. We often have homemade sourdough on hand, especially during summer, making it a convenient and delicious option. However, if sourdough isn’t your preference or readily available, a good quality Italian bread, ciabatta, or even a sturdy country white bread would also work. The most important thing is to choose a bread that can stand up to the fillings and toast to a beautiful golden crisp.
- Tomatoes. The phrase “the riper, the better” truly applies here. Ripe tomatoes are bursting with natural sweetness and acidity, which are crucial for the Caprese flavor profile. Beefsteak tomatoes are excellent for their size and juiciness, but feel free to use other ripe, flavorful varieties like heirloom tomatoes or even large Roma tomatoes. The intense flavor of roasted ripe tomatoes is a game-changer for this sandwich, adding a sweet and tangy element that balances the richness of the cheese and pesto.
- Pesto. You’ll need about ½ a cup of your favorite pesto. While store-bought pesto can be a convenient shortcut, making your own traditional basil pesto from scratch will undoubtedly elevate the flavor of this sandwich. The fresh basil, pine nuts, Parmesan, garlic, and olive oil create an aromatic and vibrant sauce that is central to the Caprese experience. If you’re low on basil or looking for an interesting twist, consider trying our unique pistachio pea pesto, which offers a slightly different yet equally delicious herbaceous note. Other variations like sun-dried tomato pesto or even a spinach pesto can also be explored for a unique flavor profile.
- Cheeses. The recipe calls for a generous amount of mozzarella and Parmesan. For the best melt and stretch in a grilled cheese, it’s highly recommended to use a block of low-moisture mozzarella, which you then shred yourself, rather than pre-shredded or fresh mozzarella balls. Block mozzarella melts more consistently and creates that desirable gooey texture. Freshly grated Parmesan adds a salty, nutty depth that layers beautifully with the milder mozzarella. Feel free to adjust the ratios to your liking, or even experiment with a touch of provolone for extra sharpness.
- Butter & Seasoning. Good quality butter is essential for achieving that perfectly golden, crispy crust on your grilled cheese. Don’t be shy with it! For seasoning the vegetables, simple extra virgin olive oil, salt, pepper, and a touch of garlic powder are all you need to enhance their natural flavors before grilling or roasting.
*For detailed measurements and specific instructions, please refer to the comprehensive recipe card located at the bottom of this page.
Step-by-Step Guide to Crafting Your Eggplant Caprese Grilled Cheese
Creating this gourmet grilled cheese is a straightforward process, but a few key techniques will ensure a truly spectacular result. Let’s walk through each step to build the perfect summer sandwich.
Begin by preheating your grill to medium-high heat. Simultaneously, if you prefer to bake your tomatoes (which is an excellent option, especially if you plan to make a soup concurrently), preheat your oven to 425 degrees Fahrenheit. Roasting the tomatoes in the oven for 20 minutes is perfect for developing their sweet, caramelized flavor, and it’s particularly convenient if you’re also preparing our Creamy Roasted Garlic and Tomato Soup.
Step 1: Prepare and Season the Tomatoes. Start by slicing your beefsteak tomatoes into nice, thick ½-inch slices. This thickness is crucial as it prevents them from shriveling excessively during roasting and ensures they retain their juicy texture. Arrange the tomato slices in a single layer on a baking sheet lined with parchment paper. Drizzle them generously with extra virgin olive oil, then season liberally with salt, freshly ground black pepper, and a pinch of garlic powder. This seasoning blend will enhance their natural sweetness as they roast.
Step 2: Roast or Grill the Tomatoes. You have two excellent options for cooking your tomatoes. For a slightly smoky flavor and convenience if your grill is already hot, place the entire baking sheet directly on the grill grates for about 10 minutes, or until softened and slightly charred. Alternatively, if using the oven, bake them for approximately 20 minutes at 425°F. Regardless of the method, the tomatoes should turn a deep, vibrant red color and show slight softening and caramelization when finished. If they don’t look sufficiently roasted, add a few more minutes to their cooking time. You’ll notice how the ripest tomatoes achieve the most beautiful color and deepest flavor.
Step 3: Grill the Eggplant. While the tomatoes are cooking, prepare your eggplant slices. Season them with the same blend of extra virgin olive oil, salt, pepper, and garlic powder that you used for the tomatoes. Head outside to your preheated grill. Place the eggplant slices directly on the medium-high heat grates. Eggplant cooks relatively quickly, needing only 3-5 minutes per side, or until you see attractive grill marks and the slices are tender and slightly softened. High heat helps to remove excess moisture, ensuring your sandwich isn’t soggy.
Step 4: Assemble and Fry the Grilled Cheese. Now for the main event! In a medium frying pan or cast-iron skillet, melt 1 tablespoon of butter over medium heat. Take two slices of your sourdough bread and generously butter one side of each slice. Remember, we’re not counting calories here; good butter equals a glorious golden crust! Place one slice of buttered bread, butter-side down, into the frying pan. Immediately layer a generous amount of Parmesan and mozzarella cheese onto the bread. Next, add your perfectly grilled eggplant slices, followed by a dollop of pesto, the sweet roasted tomatoes, and a few fresh basil leaves. Finish with another layer of both cheeses, then top with the second slice of bread, butter-side up.
Step 5: Cook to Golden Perfection. Gently press the sandwich down into the frying pan with a spatula or another heavy pan to ensure even contact and better melting. Cook for about 4-5 minutes per side, or until the bread is beautifully golden brown and the cheese is fully melted and gooey. Before flipping, add another tablespoon of butter to the pan to ensure the second side also achieves that irresistible crispy crust. Once both sides are golden and the cheese is oozing, remove the sandwich from the pan.
Step 6: Serve and Enjoy! Slice your Eggplant Caprese Grilled Cheese in half and serve immediately. The exterior will be perfectly crispy, giving way to a warm, gooey, and flavorful interior. This sandwich is truly phenomenal on its own, but also shines when paired with certain accompaniments. Consider serving it with a comforting bowl of hearty lentil soup or a refreshing Orzo and Garbanzo Bean Salad. For an extra burst of flavor, you can dip it in any leftover pesto or even our luscious Spicy Vodka Sauce for a unique twist! Each bite promises the perfect combination of crispy, crusty bread and a rich, mushy, cheesy inside.
Expert Tips for the Perfect Grilled Cheese
Achieving the perfect Eggplant Caprese Grilled Cheese is easy with these professional insights:
- High Heat for Eggplant is Key. When cooking your eggplant, whether on a grill or in a cast-iron pan, always aim for high heat. This isn’t just for char marks; high heat helps to quickly evaporate excess moisture from the eggplant, preventing it from making your sandwich soggy. If moisture remains, the grilled cheese can become wet and limp instead of perfectly crisp.
- Block Mozzarella for Optimal Melt. For the ultimate gooey, stretchy cheese pull in your grilled cheese, always opt for a block of low-moisture mozzarella and shred it yourself. Fresh mozzarella (the kind packed in water) contains too much moisture and can make the sandwich watery, while pre-shredded varieties often contain anti-caking agents that hinder a smooth, even melt. Shredding your own ensures the best possible texture.
- Thick-Cut Tomatoes are Essential. When slicing your tomatoes for roasting, make them at least ½-inch thick. If they are cut too thinly, they will shrivel significantly and become dry and almost disappear during the roasting process, losing their juicy texture and impact within the sandwich. Thick slices retain their integrity and deliver that burst of sweet, roasted tomato flavor.
- Don’t Be Shy with Butter. A generous amount of butter on the outside of your bread is non-negotiable for a truly golden and crispy crust. Butter is flavor and texture. Spread it evenly from edge to edge.
- Pressing Makes Perfect. Using a spatula or another heavy pan to press down on your sandwich while it cooks is a simple trick with big results. This ensures maximum contact between the bread and the hot pan, promoting even browning and helping the cheese melt uniformly, binding all the delicious layers together.
Frequently Asked Questions About This Recipe
Here are answers to some common questions you might have about making this delicious Eggplant Caprese Grilled Cheese:
Absolutely! Freezing pesto is a fantastic way to preserve the vibrant flavors of summer basil to enjoy all year long. In our garden, basil is one of the few things that thrives, so we make huge batches of pesto during the summer. We typically freeze it in ice cube trays or small airtight containers. Once frozen, you can transfer the pesto cubes to a freezer-safe bag. This allows you to have fresh pesto readily available, even in the middle of winter, for this grilled cheese or any other dish.
Yes, definitely! If you don’t have a grill or prefer to use your oven, you can certainly bake the eggplant. Alternatively, a cast-iron pan on the stovetop works wonderfully for frying. If you choose to bake or fry without the high, dry heat of a grill, a crucial step to prevent soggy eggplant is to salt the sliced eggplant liberally and let it sit for about 20-30 minutes. This process draws out excess moisture. After it sweats, gently blot the slices dry with paper towels before seasoning and cooking. Bake at 400°F (200°C) for about 15-20 minutes, flipping halfway, or fry in a lightly oiled pan over medium-high heat until golden and tender.
When selecting eggplant, I always gravitate towards the smaller varieties I can find. Smaller eggplants tend to be less chewy, less seedy, and generally less bitter or mealy than their larger counterparts. Look for eggplants that have a firm texture, a shiny skin, and feel heavy for their size. Avoid any that have soft spots, blemishes, or a dull appearance. Small Italian eggplants or even slender Japanese eggplants are often perfect for this recipe due to their tender flesh and mild flavor.
While this grilled cheese is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 1-2 days. To reheat, avoid the microwave, as it will make the bread soggy. For best results, reheat the sandwich in a toaster oven, air fryer, or a dry skillet over medium-low heat until the cheese is melted and the bread is crispy again. This will help restore its delicious texture.
This recipe is already vegetarian! To make it vegan, you would need to replace the mozzarella and Parmesan with high-quality vegan cheese alternatives that melt well. Also, ensure your pesto is dairy-free (some contain Parmesan) and use a plant-based butter or olive oil for grilling the bread.
We absolutely love hearing from you! Don’t forget to leave us a review and let us know how much you enjoyed this incredible Eggplant Caprese Grilled Cheese sandwich! For more delicious recipes, behind-the-scenes glimpses, and culinary inspiration, be sure to follow us on Instagram @vindelgiudice and Tiktok @alwaysfromscratch. Your feedback and engagement mean the world to us!
More Irresistible Summer Recipes to Try
As summer approaches, the kitchen comes alive with fresh produce and vibrant flavors. Beyond this delightful grilled cheese, explore more of our favorite seasonal recipes that celebrate the bounty of summer:
- Light and Fresh Italian Summer Pasta with Zucchini
- Bright and Tangy Italian Red Potato Salad (No Mayo)
- Hearty and Flavorful Italian Sausage and Peppers
- Traditional 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
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Baking sheet with parchment paper
Ingredients
- 4 slices Sourdough Bread Sourdough is preferred for this recipe, but you can use any kind of sturdy, crusty bread you’d like!
- 3 Beefsteak Tomatoes, sliced ½-inch thick; the riper, the better for optimal sweetness
- ½ cup Pesto homemade or high-quality store-bought
- 4 tablespoons Unsalted Butter for grilling the bread
- 1 Small Eggplant, such as graffiti or Italian, sliced into ½-inch rounds
- 1.5 cup Low-Moisture Mozzarella Cheese, shredded from a block for best melt
- ½ cup Parmesan Cheese, freshly grated
- Salt and Freshly Ground Black Pepper to taste, for seasoning vegetables
- 1 Handful Fresh Basil Leaves for layering in the sandwich
- Extra Virgin Olive Oil for seasoning vegetables
- Garlic Powder a pinch for seasoning vegetables (optional)
Instructions
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Preheat your oven to 425 degrees Fahrenheit (220°C) and your grill to medium-high heat. While the grilled eggplant is preferred for its smoky flavor, you can certainly bake your eggplant on a separate pan if a grill isn’t available.
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Slice your beefsteak tomatoes into thick ½-inch rounds. Arrange them on a baking sheet lined with parchment paper. Drizzle generously with Extra Virgin Olive Oil, then season with salt, pepper, and a pinch of garlic powder. Roast the tomatoes for 20 minutes in the preheated oven until softened and slightly caramelized. Alternatively, for a smoky flavor, you can place the baking sheet directly on the grill for about 10 minutes.
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Season your eggplant slices with Extra Virgin Olive Oil, salt, pepper, and garlic powder. Grill both sides on medium-high heat for 3-5 minutes per side, or until tender with nice char marks. If not grilling, cook them in a cast-iron pan for 2-3 minutes per side on medium-high heat, ensuring moisture is cooked out.
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Slice your sourdough bread and generously butter one side of each of the four slices. In a large frying pan or cast-iron skillet on the stovetop, melt 1 tablespoon of butter over medium heat.
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To assemble, place one slice of buttered bread (butter side down) into the heated frying pan. Immediately layer with a portion of shredded Parmesan and mozzarella cheese. Add slices of grilled eggplant, a dollop of pesto, roasted tomato slices, fresh basil leaves, and then the remaining cheeses. Top with the second slice of bread (butter side up). Gently press the sandwich down into the frying pan with a spatula and fry for 4-5 minutes, or until the bread is golden brown and crispy.
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Add another tablespoon of butter to the pan before flipping the sandwich. Fry the other side for an additional 4-5 minutes until it is also golden brown and the cheese is fully melted and gooey. Remove from the pan.
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Slice the Eggplant Caprese Grilled Cheese in half and serve immediately. Enjoy the perfect crispy crust, gooey cheese, and vibrant summer flavors!
Notes
- Whether you grill your eggplant or fry it in a pan, always aim for high heat to effectively remove as much moisture from the eggplant as possible. This step is crucial for preventing a soggy sandwich and ensures a superior texture.
- For an even richer flavor, consider rubbing a cut garlic clove over your toasted sourdough bread before assembling the sandwich.
- If you prefer a less cheesy but still flavorful sandwich, you can reduce the amount of mozzarella slightly, but ensure there’s enough to hold the ingredients together.