Grilled Eggplant and Mozzarella Hoagie with Basil Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Smoky grilled eggplant slices layered with fresh mozzarella and basil pesto, served on a toasted hoagie roll for a satisfying sandwich. This italian-inspired sandwiches & wraps (vegetarian) ready in about 25 minutes blends olive oil, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Brush 1 medium sliced eggplant lengthwise strips with 3 tbsp olive oil and season with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Grill eggplant strips for 4-5 minutes per side until tender and showing grill marks.
  3. Step 3: Split 4 hoagie rolls and lightly toast on the grill for 1-2 minutes.
  4. Step 4: Spread 1/3 cup basil pesto evenly on the bottom halves of the rolls. Layer grilled eggplant strips and 8 oz sliced fresh mozzarella on top.
  5. Step 5: Add 1 cup arugula over the cheese and drizzle 2 tbsp balsamic glaze if using. Close sandwiches and serve immediately while warm and melty.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Eggplant and Mozzarella Hoagie with Basil Pesto take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Eggplant and Mozzarella Hoagie with Basil Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Eggplant and Mozzarella Hoagie with Basil Pesto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Eggplant and Mozzarella Hoagie with Basil Pesto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Eggplant and Mozzarella Hoagie with Basil Pesto vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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