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Pressed Sandwich with Roasted Eggplant

Photo: John Kernick
Yield Makes 4 servings (serving size: 1 sandwich)

Ingredients

  • 2 medium eggplants
  • 4 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons balsamic vinegar
  • 1 baguette
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1/4 pound mozzarella
  • 2 cups fresh basil leaves

Nutrition Information

  • calories 481
  • fat 23 g
  • satfat 5 g
  • monofat 14 g
  • polyfat 2 g
  • protein 15 g
  • carbohydrate 55 g
  • fiber 7 g
  • cholesterol 18 mg
  • iron 3 mg
  • sodium 801 mg
  • calcium 251 mg

How to Make It

  1. Preheat grill to medium-high. Brush eggplants, cut into 1/2-inch thick rounds, with 4 tablespoons olive oil; sprinkle with salt and pepper. Grill eggplant until grill marks form (2-3 minutes); flip, and grill until tender (3-4 minutes more). Remove and drizzle with balsamic vinegar. Cut baguette into 4 pieces; slice each in half. Brush bottoms of baguette evenly with 1 tablespoon plus 1 teaspoon olive oil. Slice mozzarella into 8 slices; layer half of the slices among sandwiches. Top each sandwich with 1/2 cup fresh basil leaves, 3-4 slices eggplant, remaining cheese, and baguette tops. Press sandwiches in a panini press or in a large skillet over medium-high heat for 3 minutes per side.