Sandwich Thinsandreg; Baked Eggplant Sandwich

Name: Sandwich Thinsandreg; Baked Eggplant Sandwich
Yield: 6 sandwiches
Ingredients: 6 Arnold® or Oroweat® Whole Grain White Sandwich Thins® rolls; 1 small eggplant, sliced into 6 rounds; 6 ounces fresh Mozzarella cheese, sliced into 6 round slices; 1 large Beefsteak tomato, thinly sliced into 6 round slices; 1/4 cup garlic-infused olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste

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Yield: 6 sandwiches

Yield: 6 sandwiches

Ingredients

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6 Arnold® or Oroweat® Whole Grain White Sandwich Thins® rolls

1 small eggplant, sliced into 6 rounds

6 ounces fresh Mozzarella cheese, sliced into 6 round slices

1 large Beefsteak tomato, thinly sliced into 6 round slices

1/4 cup garlic-infused olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

Directions

Preheat oven to 400 degrees F.
Brush each side of the eggplant slices with garlic infused olive oil and season with salt and pepper to taste. Grill eggplant for approximately 3 minutes per side, until brown grill marks appear and eggplant softens.
Place grilled eggplant on a rimmed sheet tray and top with a slice of Mozzarella cheese and tomato. Drizzle garlic-inflused infused olive oil on top of the tomato and season to taste with salt and pepper. Bake for 10 minutes until tomato and cheese are hot. Place an eggplant stack between a Sandwich Thins® roll.
Recipe courtesy of Claire Robinson, 2010