Who’s up for some ooey gooey cheesy Grilled Eggplant and Tomato Ciabatta Bread? If you’re not, then you should be. This delicious snack was not only delicious but super quick and easy. So much so that I think that even my husband can assemble it!
Grilled Eggplant and Tomato Ciabatta Bread
- 4 tbsp. olive oil, divided
- 6-8 (1/3-1/2-inch thick) slices eggplant, about 4 inches in diameter
- 6-8 (1/3-1/2-inch thick) slices Roma tomato
- Thick slices artisan bread, such as ciabatta, Italian, etc. (about 9 x 12 inches surface area)
- Marinara sauce (about 1 cup)
- 1 oz. soft fresh goat cheese (I used garlic herb)
- ¼ cup chopped fresh basil, plus extra for garnish
- 1 cup coarsely grated mozzarella cheese
- Preheat the oven to 400˚ F. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Season the eggplant slices with salt and pepper. Lay the eggplant in the heated grill pan. Reduce the heat to medium-low and cook, turning, until the eggplant is lightly browned on both sides, about 6 minutes total. Transfer to a plate and set aside.
- Repeat the same process with the tomatoes, but reduce the cook time to 2-3 minutes.
- Brush the cut side of the bread slices with the remaining oil and cook in the warm skillet on medium-high heat until golden brown, 1-2 minutes.
- Lay the bread, cut side up, on a baking sheet. Spread a thin layer of the marinara sauce on each slice. Crumble the goat cheese over the marinara and sprinkle with chopped basil. Lay the egg plant slices on top of the marinara. Sprinkle the shredded mozzarella over the eggplant slices and dot lightly with remaining marinara sauce.
- Bake until the topping is hot and slightly browned, about 12 minutes. Slice into small pieces. Garnish with additional basil leaves as desired.