Two slices of grilled eggplant hold together melted cheese, tomato, and basil for a meat-free and gluten free sandwich recipe.
1 large eggplant, cut into 8 (1/2-inch-thick) diagonal slices
3 tablespoons olive oil
1/2 pound fresh mozzarella, cut into 8 slices
1 large tomato, cut into 4 slices
8 large fresh basil leaves
2 lemons, halved
How to Make It
Brush both sides of eggplant slices with olive oil. Divide mozzarella, tomato, and basil among 4 eggplant slices. Sprinkle with salt and pepper; top with remaining 4 eggplant slices.
Place eggplant sandwiches and lemon halves on greased grill rack. Grill over medium-high heat (350° to 400°) for 3 to 4 minutes on each side or until cheese melts and eggplant is cooked through. Serve immediately with grilled lemon halves.
Reprinted with permission from LIFE'S A BEACH COTTAGE: SECOND HELPINGS, MODERN MUSEUM PUBLISHING, 2008; www.MODERNMUSEUM.CO.ZA
I am biased because I love ANYTHING Caprese salad ish. This is really good. Healthy and incorporates all fresh ingredients. WILL make again. I ran out of propane so I cooked in a frying pan. Skeptical that the eggplant wouldn't be cooked enough, I sliced the eggplant and baked at 450 for 8 minutes and then followed the recipe but in the frying pan.
Need to use a fork and knife to eat the way I made it but who cares, it's so good!
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