Pressed Sandwich with Roasted Eggplant

Yield: Makes 4 servings (serving size: 1 sandwich)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 481
  • Fat: 23g
  • Saturated fat: 5g
  • Monounsaturated fat: 14g
  • Polyunsaturated fat: 2g
  • Protein: 15g
  • Carbohydrate: 55g
  • Fiber: 7g
  • Cholesterol: 18mg
  • Iron: 3mg
  • Sodium: 801mg
  • Calcium: 251mg

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

  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.
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