Grilled Eggplant (Aubergine) and Mozzarella Sandwiches |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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We try to cut back on our red meat and our favorite subs are eggplant and Portebello mushrooms. This is a delicious eggplant one. The freshest ingredients really make a difference,especially the mozzarella and basil. Ingredients:
1/4 cup italian dressing (your favorie or homemade with olive oil) |
12 ounces baby eggplants, cut in 1/2 inch thick lengthwise slices |
2 large crusty rolls, split |
4 -6 slices fresh mozzarella cheese (or deli,adjust depending on your taste) |
1 roma tomato, sliced thin |
1/4 cup fresh basil leaf |
Directions:
1. Prepare a moderately hot grill.
2. On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
3. Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
4. Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
5. Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.
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