Eggplant Sandwiches (Michele Urvater) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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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:
1. 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.
2. 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.
3. 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.
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