Grilled Eggplant & Portobello Sandwich with Fresh Mozzarella and Romesco

Foundations Referenced

• → Romesco Sauce
• → Knife cuts

Ingredients

Vegetables

• 1 large eggplant, sliced 1/2" thick lengthwise
• 4 large portobello mushroom caps, stems and gills removed
• 2 roasted red peppers (or jarred), cut into strips
• 1 large red onion, sliced into 1/2" rings
• 3 tbsp olive oil
• Salt, pepper

Assembly

• 4 ciabatta rolls, split and toasted
• 8 oz fresh mozzarella, sliced 1/4" thick
• 1 cup arugula
• 1/2 cup romesco sauce (→ foundation)
• Balsamic glaze (optional)

Method

1. Prep (mise en place): Slice eggplant, prep mushrooms, slice onion into rings, make romesco if not already prepared.

2. Salt the eggplant: Lay slices on a rack, salt both sides. Rest 20 min to draw out moisture. Pat dry — this prevents sogginess and bitterness.

3. Grill the vegetables: Brush eggplant, portobellos, and onion rings with olive oil. Season with salt and pepper. Grill over medium-high heat:

• Eggplant: 3–4 min per side until tender with grill marks
• Portobellos: 4–5 min per side until juicy
• Onion rings: 3 min per side until softened

4. Assemble: Spread romesco on both cut sides of ciabatta. Layer portobello, eggplant, roasted pepper strips, grilled onion, mozzarella, and arugula. Drizzle with balsamic glaze if desired.

What You're Learning

• Salting eggplant to manage moisture (osmosis)
• Grilling vegetables to develop flavor through Maillard reaction
• Building a composed dish with contrasting textures and temperatures
• Using a foundation sauce (romesco) to unify flavors