Roasted Eggplant and Mozzarella Sandwich
A savory and satisfying sandwich with layers of roasted eggplant, melted mozzarella, and fresh basil, served on rustic bread.
Ingredients
- 1 large eggplant sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup fresh mozzarella sliced
- 4 slices rustic bread such as ciabatta or sourdough
- 1/4 cup fresh basil leaves
- 1 tbsp balsamic vinegar optional
Instructions
- Preheat the oven to 200°C (400°F).
- Lay the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with salt and black pepper.
- Roast for 15-20 minutes, flipping halfway through, until the eggplant is tender and golden.
- While the eggplant is roasting, toast the bread slices in the oven or on a skillet until golden and crispy.
- To assemble, layer the roasted eggplant slices, mozzarella, and fresh basil on two slices of the toasted bread.
- Drizzle with balsamic vinegar if desired.
- Close the sandwich with the remaining slices of bread and serve warm.
NUTRITION FACTS (Per Serving)
Calories: 220 kcal
Carbohydrates: 25 g
Fat: 12 g
Protein: 10 g