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English Muffin with Pesto and Grilled Eggplant

Recipe By: Frances Largeman-Roth, RDN

Posted: July 07, 2014

English Muffins aren't just for breakfast. Try this Rudi's Organic Bakery recipe for dinner.

Contains: Dairy, Nuts, Gluten
Servings: 12


  • 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

Featured Product
White English Muffins


  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. Press with a clean paper towel to absorb any remaining moisture. Brush the eggplant on both sides with the olive oil and transfer to a plate.
  3. When you’re ready to grill, oil the grill or grill pan. Add the eggplant and grill for 4-5 minutes per side until tender. Transfer to a plate and set aside.
  4. In a food processor, combine the basil, parsley, salt, pistachios, and Parmesan. Pulse until combined. With the processor running on low, slowly pour in the oil to combine. Transfer the pesto to a small bowl (makes about 1 cup pesto).
  5. 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