Open Faced Eggplant Sandwiches Recipe

Open Faced Eggplant Sandwiches
Recipe by: Sandra Lee
Ingredients: Makes 6
¾ cup extra virgin olive oil, divided
6 (1 Inch thick) slices italian bread
2 medium eggplants, cut into 12 ( ½ inch thick) slices
1 ½ cup pizza sauce
2 cups shredded whole milk mozzarella cheese
¼ cup chopped fresh basil

Procedures:
  • Preheat oven to 400 degree. Brush ¼ cup olive oil evenly over both sides of bread slices. Place bread on a baking sheet, and bake for 6 minutes or until lightly browned.
  • In a large skillet, heat 2 tablespoons olive oil over medium heat. Working in batches, cook eggplant for 3 to 4 minutes per side or until it begins to soften and becomes lightly browned, adding more olive oil as needed.
  • Spread 2 tablespoons pizza sauce on one side of each bread slice. Top each bread slice with 2 eggplant slices. Spread 2 tablespoons pizza sauce on top of eggplant. Top evenly with mozzarella cheese. Bake for 5 to 7 minutes or until cheese melts. Drizzle reamining 2 tablespoons olive oil over sandwiches. Top with chopped basil. Serve immediately.
Open Faced Eggplant Sandwiches Recipe

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