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–+ servings

Grilled Eggplant and Tomato Sandwich

A delicious vegetarian grilled eggplant and tomato sandwich with pesto and mozzarella.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 large eggplant about 12-14 oz
  • to taste kosher salt
  • spray olive oil for spraying
  • 12 oz french bread or baguette, cut into 4 pieces
  • 4 slices mozzarella cheese about 3 oz per slice
  • 2 tbsp skinny pesto
  • 8 thin slices tomato

Method
 

Preparation Steps
  1. Slice the eggplant into 1/4-inch thick slices. Place on paper towels and sprinkle with salt; let sit for 30 minutes to draw out moisture.
  2. Pat dry with paper towels.
  3. Preheat the grill or grill pan.
  4. Spray eggplant slices with olive oil and season with salt and pepper. Grill about 7-8 minutes, turning once.
  5. Slice the bread open lengthwise. Layer grilled eggplant slices, mozzarella, pesto, and sliced tomatoes on the bread.
  6. Close the sandwich, spray the outside lightly with oil, and grill in a panini press until cheese melts and bread is toasted.
  7. Slice in half and serve immediately.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

Enjoy this flavorful vegetarian sandwich with fresh ingredients!
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