Eggplant and Bread Cheese Sandwich with Black Olive Pesto

Eggplant and Bread Cheese Sandwich with Black Olive Pesto

prep time

minutes
cook time

minute
servings
6

Ingredients
















Cooking Instructions

For pesto:


1

In food processor, puree olives, parmesan, olive oil and garlic until smooth; set aside.


For eggplant:


1

Heat oven to 400°F. Combine flour, salt and pepper in shallow plate. Coat each eggplant slice with seasoned flour. In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Fry eggplant slices until golden brown on both sides, adding more oil as needed. Fry in batches if necessary. Remove eggplant from skillet; blot lightly on paper towels.


For final preparation:


1

Cut focaccia in half horizontally; spread pesto on both cut sides. Arrange eggplant slices on focaccia. Layer tomatoes, roasted peppers and bread cheese over the eggplant.


2

Place sandwiches on large baking sheet. Bake 20 to 30 minutes or until the cheese is melted and gooey. Cut each half into 3 sandwiches. Serve warm.


Ingredients
















Cooking Instructions

For pesto:


1

In food processor, puree olives, parmesan, olive oil and garlic until smooth; set aside.


For eggplant:


1

Heat oven to 400°F. Combine flour, salt and pepper in shallow plate. Coat each eggplant slice with seasoned flour. In a large skillet, heat 1/4 cup of olive oil over medium-high heat. Fry eggplant slices until golden brown on both sides, adding more oil as needed. Fry in batches if necessary. Remove eggplant from skillet; blot lightly on paper towels.


For final preparation:


1

Cut focaccia in half horizontally; spread pesto on both cut sides. Arrange eggplant slices on focaccia. Layer tomatoes, roasted peppers and bread cheese over the eggplant.


2

Place sandwiches on large baking sheet. Bake 20 to 30 minutes or until the cheese is melted and gooey. Cut each half into 3 sandwiches. Serve warm.


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