Food & Cooking Recipes Dinner Recipes Eggplant-Mozzarella Melt 3.7 (10) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: David Malosh Prep Time: 20 mins Total Time: 25 mins Yield: 4 Grill any extra eggplant slices and use them for making dips or spreads (such as baba ghanoush), or add them to salads. Ingredients 4 slices eggplant, each about 1 inch thick, cut crosswise from thickest part of 1 large eggplant 1 large red onion, cut into ½-inch rounds Extra-virgin olive oil, for brushing Coarse salt and freshly ground pepper ¼ cup red-wine vinegar ¼ pound mozzarella, cut into 4 slices 4 brioche buns, preferably with sesame seeds, halved 4 small leaves Bibb or Boston lettuce 1 cup lightly packed fresh basil leaves Directions Preheat grill to medium-high. Brush eggplant and onion liberally with oil; season generously with salt and pepper. Brush grates with oil. Grill onion, flipping once, until softened and lightly marked in spots, about 8 minutes. Transfer to a bowl and toss with vinegar. Grill eggplant slices until just tender on one side, about 5 minutes. Flip and top each with cheese; cook until eggplant is tender and cheese is melted, about 5 minutes more. Meanwhile, grill rolls until lightly marked. Sandwich lettuce, eggplant, onion, and basil with rolls. Serve immediately. Rate It PRINT