English Muffin with Pesto and Grilled Eggplant

Courtesy of: Rudi's Organic Bakery
Average: 5 (1 vote)
Servings: 12
Prep: 5 min.
Total Time: 30 min


English Muffins aren't just for breakfast. Try this Rudi's Organic Bakery recipe for dinner. Recipe By: Frances Largeman-Roth, RDN


  • 1 (1-pound) eggplant, sliced thinly into 12 slices (the smaller the diameter, the better)
  • 3 tablespoons olive oil, plus more for the grill
  • 2 cups basil leaves, packed
  • 1 cup Italian parsley, packed
  • ¼ teaspoon salt
  • 2 garlic cloves, sliced
  • ½ cup pistachios
  • 1/3 cup Parmesan
  • 1/3 cup plus 1 tablespoon extra virgin olive oil
  • 1 pound fresh mozzarella, sliced thinly into 12 slices
  • 12 Rudi’s Organic Bakery White English muffins, toasted


  1. Preheat a grill or grill pan to medium-high heat.
  2. Salt the eggplant on both sides and let it sit on paper towels for 15 minutes to allow any liquid to be absorbed.
  3. Press with a clean paper towel to absorb any remaining moisture.
  4. Brush the eggplant on both sides with the olive oil and transfer to a plate.
  5. When you’re ready to grill, oil the grill or grill pan.
  6. Add the eggplant and grill for 4-5 minutes per side until tender. Transfer to a plate and set aside.
  7. In a food processor, combine the basil, parsley, salt, pistachios, and Parmesan. Pulse until combined.
  8. With the processor running on low, slowly pour in the oil to combine.
  9. Transfer the pesto to a small bowl (makes about 1 cup pesto).
  10. Assemble the sandwiches: Spread 2 teaspoons pesto on each half of the muffin. Place 1 slice of mozzarella on the bottom half of the muffin and top with a grilled eggplant round. Place the top of the muffin over the eggplant. Slice into quarters with a sharp knife and serve