Grilled Eggplant "Sandwiches" with Pesto & Mozzarella
2 small (Italian) eggplant
Trimmed and cut into 3/8-inch round slices (to yield about 24 pieces), grilled
Lay the grilled eggplant slices in one layer on a parchment- or foil-lined baking sheet (put similar-size slices next to each other).
1/2 cup prepared basil pesto
3 to 4 ounces thinly sliced fresh mozzarella, drained well on paper towels
Spread each slice with a little pesto (about 1/4 teaspoon) and top every other slice with a piece of mozzarella.
salt
Sprinkle salt on the cheese and top with the other eggplant slice.
Refrigerate if not serving right away.
Heat the oven to 350°F.
2 tablespoons freshly grated parmigiano reggiano
Sprinkle the sandwiches with the grated parmigiano and heat until warmed through, 4 to 5 minutes.
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