Pressed Sandwich with Roasted Eggplant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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