Grilled Eggplant Sandwich With Basil And Mozzarella

Recipe Ingredients

1/3 cup	78ml	Homemade or store-bought pesto
1 1/2 tablespoons	22ml	Olive oil
1		French baguette - (20" long)
2		Tomatoes - cored, and
		Thinly sliced
		Freshly-ground black pepper - to taste
12		Grilled Japanese eggplant, 1/4" thick
5		Grilled sweet onion, 1/4" thick
		= (such as Walla Walla or Maui)
1		Fresh whole-milk mozzarella ball - (8 oz) - thinly sliced,
		And blotted dry
12		Basil leaves - (to 14) (large)

Recipe Instructions

Stir together the pesto and olive oil in a small bowl until thoroughly blended.

Slice the baguette in half lengthwise. Spread a layer of the pesto mixture on the bottom half of the baguette, covering the cut side of the bread completely. Arrange the tomato slices on top. Sprinkle the tomatoes with some freshly ground pepper.

Next, layer the grilled eggplant slices, and then the rounds of grilled onion. Top with slices of mozzarella. Arrange the fresh basil on top.

Cover with the top half of the bread. Cut crosswise to make six sandwiches and serve, or wrap individually in plastic wrap and take on a picnic.

This recipe yields 6 servings.

Each serving: 424 calories; 690 mg sodium; 32 mg cholesterol; 21 grams fat; 6 grams saturated fat; 47 grams carbohydrates; 16 grams protein; 3.99 grams fiber.

Source:
The Los Angeles Times, 08-08-2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.