Pressed Sandwich with Roasted Eggplant

Name: Pressed Sandwich with Roasted Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 baguette; 3 Tbsps balsamic vinegar; 2 mediums eggplants; 473 milliliters fresh basil leaves; 113 grams mozzarella; 1 Tbsp olive oil; 4 Tbsps olive oil; 0 teaspoons pepper; 0 teaspoons salt

Pressed Sandwich with Roasted Eggplant is a vegetarian main course. One serving contains 480 calories, 14g of protein, and 27g of fat. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have mozzarella, balsamic vinegar, eggplants, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat grill to medium-high.

Equipment you will use

Grill

Brush eggplants, cut into 1/2-inch thick rounds, with 4 tablespoons olive oil; sprinkle with salt and pepper. Grill eggplant until grill marks form (2-3 minutes); flip, and grill until tender (3-4 minutes more).

Ingredients you will need

Salt And Pepper

Eggplant

Olive Oil

Equipment you will use

Grill

Remove and drizzle with balsamic vinegar.

Ingredients you will need

Balsamic Vinegar

Cut baguette into 4 pieces; slice each in half.

Ingredients you will need

Baguette

Brush bottoms of baguette evenly with 1 tablespoon plus 1 teaspoon olive oil. Slice mozzarella into 8 slices; layer half of the slices among sandwiches. Top each sandwich with 1/2 cup fresh basil leaves, 3-4 slices eggplant, remaining cheese, and baguette tops. Press sandwiches in a panini press or in a large skillet over medium-high heat for 3 minutes per side.

Ingredients you will need

Fresh Basil