Grilled Open-Faced Eggplant Sandwich


1 large eggplant, cut into 1/2 inch slices

1/3 cup olive oil


2 garlic cloves, minced

1/4 cup fresh basil, chopped or 2 teaspoons dried basil

4 thick slices Italian bread

1 large tomato, cut into 4 slices

4 thin slices Fontina cheese

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Sprinkle eggplant with salt. Let stand 5 minutes. Rinse in cold water and pat dry. Mix together olive oil, honey, garlic and chopped basil. Brush eggplant, bread slices and tomato with oil mixture. Grill eggplant about 4 minutes on each side until tender. Remove from grill. Grill bread slices and tomatoes for about 1 minute. Remove from grill. To assemble sandwich, place eggplant slice on top of toasted side of bread. Add tomato slice and one slice of cheese. Place sandwich untoasted side down on grill. Cover and cook 1 minute, or until cheese is melted. Serves 4.