Eggplant Sandwich with Black Olive Pesto
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 646
- Total Fat
- 51
- Saturated Fat
- 9
- Carbohydrates
- 38
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 12
- Cholesterol
- 8
- Sodium
- 788
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium Italian eggplant, cut lengthwise into 1/4-inch slices
1 cup olive oil
1 loaf focaccia
1 cup Black Olive Pesto, recipe follows
4 tomatoes, thinly sliced
2 roasted red peppers, peeled and seeded
1 1/2 cups grated Asiago
Black Olive Pesto:
1 cup black olives, pitted
1/2 cup grated Parmesan
2 tablespoons olive oil
1 teaspoon minced garlic
Directions
Special equipment:
food processor and pastry brush- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and pepper. Coat each eggplant slice with the seasoned flour.
- In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels.
- Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Cover with the other half of the focaccia, pressing firmly to join.
- Cut the sandwich in 2 pieces. Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill both sides until golden and crispy. Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey.
- Cut each sandwich into 3 and serve warm.
Black Olive Pesto:
- In a food processor puree the olives, Parmesan, olive oil, and garlic until smooth.
- Can be stored in the refrigerator for several weeks in an air tight container.