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Grilled Eggplant Subs with Mozzarella and Tomato Jam

Grilled Eggplant Subs with Mozzarella and Tomato Jam


  • 1/2 cup extra virgin olive oil (EVOO)

  • 2 cloves garlic

  • 1 sprig rosemary

  • 1 small red onion, chopped

  • One can fire-roasted diced tomatoes (15 ounces)

  • 1 tablespoon brown sugar

  • 2 tablespoons balsamic vinegar

  • 2 eggplants, cut into 8 slices each

  • Salt and pepper

  • 1 cup packed baby arugula

  • 1/2 cup basil leaves, torn

  • Juice of 1/2 lemon

  • 4 sesame-crusted sub rolls

  • One 1/2-1-pound ball smoked mozzarella, sliced into 8 rounds


Pre-heat a grill pan to medium-high or a broiler to high. In a small saucepan, heat the EVOO over medium heat. Add the garlic and rosemary and let steep for 3 minutes.

In a large skillet, combine 1 tablespoon of the infused EVOO and the red onion over medium heat and cook until softened, 6-7 minutes. Add the tomatoes, brown sugar and vinegar, lower the heat and cook until thickened, 7 minutes.

Brush half the eggplant with the infused EVOO and season with salt and pepper. Grill or broil, flipping once, until tender, 2-3 minutes on each side. Repeat with the remaining eggplant.

Dress the arugula and basil with the lemon juice and remaining infused EVOO; season with salt and pepper.

On each roll bottom, layer 4 eggplant slices, a handful of greens and 2 smoked mozzarella rounds. Grill or broil to melt the cheese. Slather the roll tops with the tomato jam and set in place.