Pressed Sandwich with Roasted Eggplant

Yield:

Makes 4 servings (serving size: 1 sandwich)

Nutritional 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

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

Preparation

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.

Note:

Alex Guarnaschelli,

Darby, New York City,

June 2011