Grilled Eggplant, Mozzarella, and Tomato Sandwiches with Italian Dressing

When I have eggplant I generally make ratatouille. My sister-in-law likes to make sandwiches. This is her contribution and I have to admit, the sandwiches look fantastic!
  • 1-2 eggplants, sliced crosswise into half-inch thick slices (at least 12 slices)
  • 1/2 cup low-fat Italian salad dressing
  • 4 tablespoons extra-virgin olive oil
  • 1 glove garlic, crushed
  • 1 loaf French bread, cut crosswise n the diagonal into about 24 slices
  • 3 roma tomatoes, cut lengthwise into 4 slices each
  • 1/2 pound fresh mozzarella cheese, cut into 12 slices
  • 12 leaves fresh basil or dried
  • Measuring cups
  • Measuring spoons
  • Sharp knife
  • Cutting board
  • Large bowl
  • Small bowl
  • Grill
  • Pastry brush
Directions: 1.  Toss eggplant slices in dressing in large bowl; set aside.  Combine oil and garlic in small bowl.  Lightly brush one side of each bread slice with oil mixture; set aside.
2. Drain and grill eggplant slices over high heat, for 3 to 4 minutes on each side or until tender.  Grill oil-coated side of bread slices until golden.
3.  Assemble sandwiches; slice of bread layered with eggplant, tomato and mozzarella slice followed by a basil leaf on top or a sprinkle of dried basil.  Top with another slice of bread.  Repeat to make 12 sandwiches.

  After you enjoy your meal, why not read a good book?





Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.