Grilled Eggplant, Red Pepper and Tomato Sandwich

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12 ounces eggplant, cut into 1/4-inch slices
1 large red pepper, cut into eighths
1 tablespoon dried oregano
Salt and pepper to taste
1 tablespoon olive oil
1 large tomato, halved, seeds removed and sliced
6 cloves garlic, peeled
1 tablespoon freshly grated Parmesan cheese
crusty rolls or thickly sliced French bread
sliced mozzarella cheese

Place eggplant and pepper slices in a large bowl. Sprinkle with the oregano, salt, pepper and olive oil. Toss to combine. Let set about 5 minutes. Meanwhile, place the tomato slices on paper towels. Sprinkle with salt. Top with another towel and pat dry. Heat a grill pan over medium-high heat. Add the eggplant slices and grill until tender and browned, about 5 minutes per side. Transfer to a bowl. Grill the peppers and garlic until browned and softened, about 10 minutes, being very careful to remove the garlic before it burns. Cut the peppers into thin slices. Mince the garlic. Add both to the eggplant. Heat the pan to high. Sprinkle the tomatoes with a little oregano, pepper and a drizzle of olive oil. Grill just until browned on both sides. Add to the eggplant mixture. Add the Parmesan cheese; toss well to combine and taste for seasoning. Heat or toast the bread as desired. Place eggplant mixture on one half or slice. Top with sliced mozzarella, then the remaining bread. This is equally good leftover. Store in the refrigerator up to several days and bring to room temperature before serving.

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