Roasted Eggplant and Pesto Sandwiches

Name: Roasted Eggplant and Pesto Sandwiches
Prep time: 48 min
Cook time: 48 min
Total time: 48 min
Yield: 4
Cuisine: Global
Ingredients: 3 teaspoons balsamic vinegar; 1 teaspoons black pepper, divided; 454 grams eggplant, peeled and cut into 1/2-inch-thick slices; 227 grams French bread; 1 teaspoon olive oil; 1 large onion, thinly sliced; 57 grams 1/2 cup pre-shredded part-skim mozzarella cheese; 2 Tbsps commercial pesto; 1 large red bell pepper, sliced into rings; 0 teaspoons salt, divided

Roasted Eggplant and Pesto Sandwiches is a vegetarian recipe with 4 servings. One portion of this dish contains roughly 12g of protein, 7g of fat, and a total of 290 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of balsamic vinegar, onion, commercial pesto, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 48 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Place eggplant in a single layer on a baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray; sprinkle with 1/4 teaspoon black pepper and 1/8 teaspoon salt.

Ingredients you will need

Cooking Spray

Black Pepper

Eggplant

Salt

Equipment you will use

Baking Sheet

Place bell pepper rings and onion slices on another baking sheet coated with cooking spray.

Ingredients you will need

Cooking Spray

Banana Pepper Rings

Onion

Equipment you will use

Baking Sheet

Drizzle with oil, and sprinkle with remaining 1/4 teaspoon black pepper and 1/8 teaspoon salt.

Ingredients you will need

Black Pepper

Salt

Cooking Oil

Bake eggplant at 450 for 12 minutes; turn slices over.

Ingredients you will need

Eggplant

Equipment you will use

Oven

Add bell pepper and onion to oven with eggplant; bake at 450 for 10 minutes; turn bell pepper and onion slices over.

Ingredients you will need

Bell Pepper

Eggplant

Onion

Equipment you will use

Oven

Bake an additional 10 minutes or until vegetables are tender and well browned.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Remove pans from oven.

Equipment you will use

Oven

Drizzle balsamic vinegar over bell pepper and onion; toss to coat.

Ingredients you will need

Balsamic Vinegar

Bell Pepper

Onion

Cut bread in half horizontally.

Ingredients you will need

Bread

Place halves, cut sides up, on a baking sheet.

Equipment you will use

Baking Sheet

Bake at 450 for 3 minutes or until bread is lightly toasted.

Ingredients you will need

Bread

Equipment you will use

Oven

Remove top half of loaf from pan; set aside.

Equipment you will use

Frying Pan

Preheat broiler.

Equipment you will use

Broiler

Spread 1 tablespoon pesto on each half of bread. Arrange roasted eggplant slices on bottom half of bread; top with bell pepper and onion mixture, and sprinkle with cheese. Broil 1 minute or until cheese melts; replace top half of loaf.

Ingredients you will need

Bell Pepper

Eggplant

Cheese

Spread

Bread

Onion

Pesto

Cut sandwich into 4 pieces, and serve immediately.

Note: To roast the vegetables in one oven, use both racks. Start the eggplant on the top rack. When the eggplant slices are turned, move them to the bottom rack, and place the bell pepper and onion on the top rack.

Ingredients you will need

Bell Pepper

Vegetable

Eggplant

Onion

Equipment you will use

Oven