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Cheap, Easy and Guest-worthy

Source of Recipe

Unknown


List of Ingredients

6 slices eggplant, one quarter-inch thick
1 large tomato, sliced
1 small onion, cut into individual rings
2 oz mozzarella cheese
4 tablespoons basil pesto (or sliced basil leaves)
1 loaf whole grain bread or pannini, ciabatta, foccacia or other crusty bread
olive oil
salt and pepper, to taste
optional items include: olives, zucchini slices, spring greens



Recipe

Pour a half teaspoon of olive oil into your hand, then rub your hands together until your palms are covered in oil. Pick up each slice of eggplant and make sure they receive the slightest coating of oil. (Eggplant is an extremely absorbent vegetable and the danger here is in letting it soak up too much oil, which will result in a chewy and flavourless texture.) Saute in a dry pan or grill until well browned on each side. Set aside on paper towels and saute the onion as you would normally, in a small amount of olive oil until translucent. Spread the pesto on the inside of the bread and then layer the eggplant slices, onion rings, tomato slices and mozzarella.

Depending on the appetites concerned, each sandwich made with one loaf of bread can serve one or two people; this is so filling that half a sandwich should be enough for a hearty appetite.