Eggplant Ricotta Grilled Cheese
Today, I’m offering some straight-talk life advice, drawn from personal experience. Ready for me lay this on you? If it tastes good, turn into a sandwich. This sage tenet has yet to fail me, and Eggplant Ricotta Grilled Cheese is the latest evidence—we’re onto something here.
If it’s a flavor I love, it’s destined to be served between two slices of bread. This is my calling. The universe paired me with a Panini press at the beginning of time, and one should not argue with the universe, especially when its bidding results in Eggplant Ricotta Grilled Cheese.
A few weeks ago, I posted a Roasted Carrot Grilled Cheese with Havarti and pickles, and you brave souls both gobbled it up and converteed your skeptical significant others. The same was true with my Apple Butter, Turkey, and Cheddar Grilled Cheese. Clearly, wacky creative grilled cheese has a place in your hearts, and I only adore you the more for it. Let’s continue our delightful grilled cheese relationship with savory, creamy Eggplant Ricotta Grilled Cheese.
Friends, I may run a food blog, but the dirty truth is that I make some iteration of grilled cheese for dinner at least once a week. Despite the evidence on my Facebook and Instragram feeds, Ben and I don’t subsist on brownie cookies and coffee cake alone. We subsist on cookies, cake, and grilled cheese! Grilled cheese is quick, endlessly adaptable, straight-up gooey goodness.
Last Tuesday, Ben packed his books for his “last first day” of law school. Just one more year (along with a little something called the bar exam), and he’ll be a full-fledged J.D. Our lazy summer nights have given way to the school rush, and I’m down my dish washer sous chef number one. When California Olive Ranch approached me to help create recipes for its Quick and Easy Recipe Campaign, the timing could not have been more appropriate. Back to school is such a busy time for many families, and the more quick, simple dinner ideas we can have in our arsenals, the better. Enter: Eggplant Ricotta Grilled Cheese, a.k.a. The Suped Up Grilled Cheese Sandwich.
Throughout the entire month of September, I’ll be sharing a series of Quick and Easy Recipes in partnership with California Olive Ranch. If you are feeling crunched for time because of back to school, your work schedule, or just life in general (or if you just want to eat something besides cheese and crackers for dinner…again) this is the series for you.
Eggplant Ricotta Grilled Cheese is the ideal quick and easy meal. The eggplant roasting is completely hands-off—you don’t even need to peel it. If you are not feeling the eggplant vibe, swap whatever roasted vegetables suit your fancy or match your outfit. The creamy ricotta and Parmesan spread takes 30 seconds to stir together, but it turns the sandwich totally gourmet. It’s the killer red lipstick to my messy bun: Min effort points, max style points.
To take things over the top (this meal may be quick, but we’re still overachievers), let’s dunk our completed grilled cheese in warm tomato sauce. If Italians dunked their grilled cheese into tomato soup, it would be this simple, yet elevated Eggplant Ricotta Grilled Cheese and well, probably their grandmother’s secret tomato sauce. Your favorite store brand pasta sauce just fine—no need to be that overachieving. It is quick and easy dinner night after all.
Searching for the perfect panini press to create your own unique grilled cheese combos? I own and love this one from Cuisinart, which also transforms into a flat grilling surface and the plates flip into a griddle, making it incredibly versatile. If you are looking for a more economical option (and don’t need the multi-plates), this model will also give you the toasty sammies of your dreams.
Join me all month long for more Quick and Easy recipe ideas, starting with today’s Eggplant Ricotta Grilled Cheese!
Eggplant Ricotta Grilled Cheese
Ingredients
- 1 medium eggplant — (12 ounces)
- 1 tablespoon extra virgin olive oil — (I heart California Olive Ranch)
- 1/2 teaspoon kosher salt
- 1/4 black pepper
- 1/2 cup part-skim ricotta cheese — (5 ounces)
- 1/4 cup freshly grated parmesan cheese — (1 ounce)
- 2 tablespoons chopped fresh basil
- 4 slices whole wheat bread
- 1 to 2 tablespoons unsalted butter — for grilling
Instructions
-
Place rack in upper third of oven and preheat to 425 degrees F. Cut eggplant into 1/4 inch-thick slices. Line a sheet pan with parchment paper or a silpat mat and brush with olive oil. Spread eggplant slices on the oiled baking sheet in a single layer, then sprinkle with salt and pepper. Place in oven and roast for 20 minutes, flipping eggplant slices over half way through. Set aside.
-
Meanwhile, preheat a Panini press or large skillet to medium high. In a small bowl, stir together the ricotta, parmesan and fresh basil. Spread butter on one side of each bread slice.
-
Assemble sandwiches: Spread the unbuttered side of each bread slice with 1/4 of the ricotta cheese mixture. Top two bread slices with roasted eggplant each, then set remaining bread slices on top, cheese side down. Grill sandwiches 3-4 minutes in a Panini press (or 2-3 minutes on each side if using a skillet), until bread is toasted and sandwich is warmed through. Slice in half and serve immediately.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
Disclaimer: This recipe was created by me on behalf of California Olive Ranch. California Olive Ranch compensated me for my time to develop and photograph this recipe and provided product for my personal use. All opinions are, as always, my own.
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
“If it tastes good, turn it into a sandwich” must be the most perfect mantra ever. You’re so so right. And wow, this sandwich looks awesome, I’m in love with all your sandwich creations: they’re ever so original!
I can’t wait for those series of quick and easy recipes… I’m back to school in a week and I’m going to need them all! x
Thanks so much Consuelo! Good luck with your back to school rush and I hope this sammie serves you well :-)
By subsisting “on cookies, cake, and grilled cheese” yall seem to have all the food groups covered! ;)
I love variations of grilled cheese – I lurrve eggplant and eggplant with ricotta…ooohhhh…so this is one sandwich I would be melting over :)
I’m glad you approve of our food pyramid Shashi, lol.
I could eat this for breakfast!! YUM!
Best idea ever. Thanks so much Liz!
I like your advice! You’ve got my brain thinking now:) I really like the ricotta, I bet it gives it a whole new flavor and texture.
If you are a ricotta fan, this sandwich will change your life Mary Frances! Seriously. So creamy dreamy.
Oooo I love eggplant and ricotta … clearly I need to make this grilled cheese! Although I may just be selfish and make it for myself one day while the husband is away : )
CONFESSION: This recipe makes 2 sandwiches…and I ate both! No judgement if you do the same.
What a creative and yummy grilled cheese! Sounds delicious :)
Happy Blogging!
Happy Valley Chow
Thanks so much! Cheese just makes everything happy :-)
I love that you make grilled cheese once a week!!! This version looks so delicious too! A great use for eggplant. :)
Thanks so much Ali! And I just can’t help myself–dangerous consequences of having six types in the fridge at all times.
Oh girl, you’ve created a monster!! I am totally obsessed right now with eggplant. I need to go to the store and load up on these ingredients!
Unleash your inner grilled cheese maniac! Thanks so much and hope you love ’em Steph!
This reminds me of a much simpler rendition of eggplant lasagna, one of my favorite dishes! I’ll definitely be trying this for dinner soon.
That is the perfect way to describe it Nora! You should write my next post ;-)
you have convinced me to make this for dinner ASAP or grilled cheese in general :)
My work here is done;-) Thanks a million!
Your sandwich looks scrumptious, Erin. I have never tried using eggplants in my sandwich…now I can’t wait to try your recipe!
Thanks so much Angie! If you like eggplant, you’ll be all over this sammie.
You speak words of wisdom lady. This sandwich sounds like the best thing ever since white bread.
You are too kind!! Thanks lady :-)
You are too funny!! I have to admit I’m not a fan of either sandwiches OR eggplant… but your pics have me seriously considering trying! I’d say well done!
Uh oh–Can I convince you to try it with roasted red bell peppers in a tortilla? Hello quesadilla night! Thanks for the kind words on the pics. I love yours, so that’s a huge compliment Kim!
yes!!! Now you’re talking!!!
You could totally be the queen of delicious sandwiches!! Love these flavors!!
And I will wear my crown with pride, lol. Thanks Julie!
You’re so dang delicious. And your sandwich is adorable. Wait, flip that. ;)
I’m hanging these words in my kitchen!
Whyyyyy have I never thought to use RICOTTA in a grilled cheese before?! Totally genius!! And so many flavor options. The wheel’s turning now…
It dawned on me too as I was debating which of the 40 million cheeses in our fridge I should use. My next life mantra: ‘Ricotta: Just put it on everything’
No ‘back to school’ for me this year and it feels GREAT (I’m finally done with law school! yay!). But I’m always looking for quick and easy recipes and this sandwich looks very yummy! The combo cheese/basil is a killer, I could stuff my face with it all day long aha
CONGRATS on finihing school Marie! That’s awesome, and I hope this sammie makes a wonderful post-grad dinner for you. Stuff away!
This sandwich!!!! YESSSS! It’s on my list.
Whoooo hoooo! On your list? Best compliment ever :-)
If I come over, can I get one? ;)
Okay fine fine. I’ll stop being lazy. It’s not a difficult recipe, I realize this.
Looks so goooooood!
Thanks lady! And this is the perfect lazy day sandwich.
Oh yes, I can definitely see that. I’m all up on this next time! :) Pinning! Thanks for the lovely idea!
Hi Erin! I couldn’t agree more. I am such a sandwich girl. And I love eggplant. One of my favorite veggies for sure! Thank you so much for sharing yet another delicious post. I’m hungry now! I hope you are having a great Tuesday!
Monet, this sammie has your name all over it! Have a great day yourself :)
This sounds fantastic! I like your thinking. :)
Thanks so much Dorothy! Now, I’m just waiting for the day I get inspired to put FALL ingredients into my paninis. Pumpkin apple maple? It could happen.
Okay, you’ve finally convinced me to get a panini press. I know I don’t need one, but I want my sandwiches to look as good as yours. Thanks Erin!!
Todd, you should do it! I seriously am minorly obsessed with ours. I added links in my post to two good ones (one I own and one that is a scaled down, more economical version–it’s basically the same model, but without the interchangable plates.) Perhaps you can call it an early Halloween present to yourself? lol
Thank you Erin!! I can get myself one of these instead of buying a ton of candy that I never hand out and end up eating myself :P
oh dear! I loved all sandwiches and love eggplant and ricotta. This recipe is therefore perfect! I agree with your philosophy of making sandwich out of everything you love!! yum, yumm, yumm!
Thanks Archana! It’s great to hear from a everything good=sandwich believer ;-)
Yum. Now this is heaven in a sandwich press! I adore anything with eggplant and cheese in it… genius idea to shove it into a toasted sandwich! xx
Thanks Laura! You’re the best, and I’m glad this meets your approval!
Pingback: Black Bean Beef Burgers with Blue Cheese and Onion Marmalade |
Pingback: Pumpkin Granola | The Law Student's Wife |
Pingback: Quick Garlic Pasta with Olive Oil and Parmesan | The Law Student's Wife |
Pingback: Mushroom and Sundried Tomato Quesadillas | The Law Student's Wife |
Pingback: Tasty Tuesday – Family Dinners in 30 Minutes or Less | 4virtu - Free Online Family Calendar & Organization Platform
Pingback: 20-Minute Healthy Ricotta Pasta - The Law Student's Wife |
Pingback: Eat A To Z Healthy Recipe Challenge RoundUp - Letters E and F #EatAtoZChallenge - Meal Planning Magic
Pingback: Raspberry Chipotle Bacon Grilled Cheese - The Law Student's Wife |
Pingback: Curried Cauliflower Melts - The Law Student's Wife |
Pingback: Go-To Lunch Ideas from 20+ Food Bloggers » Rachel Cooks
Hi Erin!
This looks amazing!!!! Wondering what you think it’d be like with replacing the parm for feta? I know it would change the flavor profile a bit, but your thoughts on whether it would still be delicious…? It’s what I have on hand, as I tend to like feta more than parm in general, to be honest!
Thanks!
-Amanda
Amanda, I think feta would be great! You are making me hungry :) Hope you love the recipe!