Grilled Eggplant Sandwich With Basil and Mozzarella
- Share via
Sandwiches piled high with leftover grilled vegetables are perfect for backyard dining or a picnic in the park. This vegetarian version includes slices of grilled Japanese eggplant, slightly charred sweet onions, tomatoes and fresh mozzarella.
Because I always grill extras of everything while the barbecue is fired up, I thinly slice and grill three extra Japanese eggplants and one extra sweet onion for this recipe. The vegetables, brushed with olive oil and grilled, are an easy accompaniment to grilled meat, chicken or slices of grilled polenta.
When you make these sandwiches, pick a crusty, rustic baguette. It makes all the difference.
Stir together the pesto and olive oil in a small bowl until thoroughly blended.
Slice the baguette in half lengthwise. Spread a layer of the pesto mixture on the bottom half of the baguette, covering the cut side of the bread completely. Arrange the tomato slices on top. Sprinkle the tomatoes with some freshly ground pepper. Next, layer the grilled eggplant slices, and then the rounds of grilled onion. Top with slices of mozzarella. Arrange the fresh basil on top. Cover with the top half of the bread. Cut crosswise to make six sandwiches and serve, or wrap individually in plastic wrap and take on a picnic.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
