Recipe courtesy of Michele Urvater
Eggplant Sandwiches
- Level: Easy
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 2 dinner servings
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- Level: Easy
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 2 dinner servings
Ingredients
2 tablespoons vegetable oil
8 slices (1/2-inch thick) eggplant
1 egg, lightly beaten
Salt and pepper
Pesto to taste
8 slices (1/4-inch thick) fresh mozzarella
4 whole fresh basil leaves
Directions
- Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender.
- Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts.
- Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.
