Loaded Grilled Eggplant Sandwiches

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I recently ran into a bit of a recipe rut. Nothing interested me. I had no ideas or inspiration. The worst part was that I had run out of recipes for the blog. Womp womp. I hate that feeling! Instead of torturing myself for hours by looking on Pinterest or through my recipe books for ideas, I did what Meghann has continuously reminded us all to do and reached out for help!

I asked Allie and Meghann for some recipe ideas. Of course, in a matter of minutes, those lovely ladies were able to list off half a dozen recipes for the blog. All of their ideas were genius and the one that peaked my interest (and appetite) the most in that moment was a grilled eggplant sandwich. I absolutely love eggplant and this recipe idea seemed too good to pass up. I’m so glad I did because this is a new favorite of mine!

Give this recipe a try and let me know what you think! Be sure to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. You can also let me know how this recipe goes by leaving a comment below. I can’t wait to see how this delicious sandwich turns out for you!

Loaded Grilled Eggplant Sandwiches

Sweet Pea Living
Tender grilled eggplant, fire roasted bell peppers, Mediterranean bruschetta, and creamy cheeses sandwiched between two slices of ciabatta bread.
No ratings yet
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner, Lunch
Cuisine Italian
Servings 8 sandwiches


  • 1 large eggplant cut into long slices slices
  • 1 tsp salt
  • ¼ cup extra virgin olive oil
  • 3 cloves garlic minced
  • ½ tsp pepper
  • ciabatta bread sliced
  • 12 oz jar fire roasted red bell peppers drained
  • 6 oz store-bought Mediterranean bruschetta olive tapenade
  • 8 provolone cheese slices
  • 8 muenster cheese slices


  • Cut eggplant into ¼ inch thick slices and generously salt each slice. Rest eggplant on a baking tray with paper towels for about 15 minutes. Wipe each slice with a paper towel to remove the excess salt and moisture.
  • Preheat oven to 400°F.
  • Combine olive oil and garlic in a small bowl. Brush the oil over the eggplant.
  • Transfer eggplant to a greased baking pan. Bake for 20 minutes.
  • Assemble the sandwiches. Spread a layer of olive tapenade on the bottom bun and layer a roasted bell pepper slice on top. Then, layer 1 slice of muenster cheese, 2 grilled eggplant slices, and 1 slice of provolone cheese (the cheese will help hold all the slippery ingredients in place). Add the top bun and return to baking pan or move to an air fryer.
  • Bake for 5-10 minutes, until the cheese slices are melted and bread is toasted.
  • Serve hot with chips, a side- salad, or your favorite soup and enjoy!


Keyword Grilled Eggplant, Sandwich
Tried this recipe?Mention @sweet.pea.living or tag #sweetpealiving on Facebook or Instagram!

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