Eggplant Sandwiches (version IV)
2 tablespoons vegetable oil
Preheat the oven to 400 degrees.
8 slices eggplant, 1/2 inch thick
1 egg, lightly beaten
salt and pepper
pesto, to taste
8 slices fresh mozzarella, 1/4 inch -thick
4 whole fresh basil leaves
Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender. Set the eggplant slices on a baking pan and season each slice with salt and pepper.
Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts. Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves.
Yield: 2 dinner servings
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