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