Grilled Eggplant Sandwich
- Author: The Peach Kitchen
- 1 eggplant, sliced 1/2 inch thick
- salt to taste
- 2 tbsp olive oil
- 1 large tomato, sliced
- 4 tbsp basil pesto
- 8 tbsp shredded mozzarella cheese
- 4 thick bread slices
- Season eggplant with salt and grill using a grill pan that is brushed with olive oil.If you don’t have a grill pan, you can also layer it in a baking sheet, drizzle with olive oil, sprinkle with salt and roast in the oven until cooked. Set aside.
- NOTE: you can also roast your tomato slices if you’re not fond of fresh ones in your sandwich.
- Spread some basil pesto on top of each of the bread slices,
- Sprinkle with shredded mozzarella cheese and bake in the oven until cheese has melted.
- Layer the sliced tomato and eggplant on top and return in the oven for another minute or two.
- Serve with a more basil pesto on top.