• 1 large eggplant
  • 1 teaspoon kosher salt, divided
  • 1/4 cup olive oil, divided
  • 3 tablespoons honey
  • 1 teaspoon coarsely ground pepper
  • 1/4 cup balsamic glaze, divided
  • 1 loaf (1 pound) unsliced Italian bread
  • 2 large tomatoes, cut into 1/4-inch slices
  • 1 pound fresh mozzarella cheese, thinly sliced
  • 2 cups fresh arugula
  • 1/2 cup fresh basil leaves, julienned


  1. Peel and slice eggplant lengthwise into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.
  2. Brush eggplant slices with 2 tablespoons oil. Drizzle with honey; sprinkle with 1/2 teaspoon salt and pepper. Grill eggplant, covered, over medium heat until tender, 3-4 minutes per side. Drizzle with 2 tablespoons balsamic glaze.
  3. Cut bread in half horizontally. Drizzle cut sides with remaining 2 tablespoons olive oil and 2 tablespoons balsamic glaze. Layer eggplant, tomato and mozzarella slices on bread bottom; top with arugula and basil. Replace top. Cut crosswise into 6 slices.

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