Eggplant and Mozzarella Sandwich

"This summer I had an abundant crop of eggplant, and expanded my usage of the vegetable. This is served on a nice crispy Italian bread or French baguette. Nice for a weekend lunch or quick dinner."
 
Download
photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
30mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Line a baking sheet with aluminum foil; lightly oil the foil Cut the eggplant lengthwise into 1/2 inch thick slices. Place on the prepared baking sheet; brush with 1 tbsp olive oil. Broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden -- watch it so it doesn't burn. Coarsely chop the eggplant and set aside.
  • Saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Stir in the reserved eggplant, tomatoes, parsley, and vinegar. Remove from heat and set aside.
  • Cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet. Broil until lightly browned. Place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices. Broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts. Cover with the top half of the bread.
  • Cut into 4 portions, and serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This reminded me of my favorite sandwich the muffuletta and it was so very good. Eggplant doesn’t normally do a lot for me but the spicing and cheese made it fantastic
     
  2. I scaled this down for one and enjoyed it for lunch. I enjoyed all the flavors! Thanks! Made for Newest Zaar Tag. :)
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes