Eggplant And Mozzarella Sandwich Recipe

Name: Eggplant And Mozzarella Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 3 tablespoons olive oil, divided; 2 medium purple onions, cut into very thin strips; 3 garlic cloves, minced; 1/4 teaspoon black pepper, freshly ground; 1 dash dried thyme; 2 plum tomatoes, seeded and cut into very thin strips; 2 tablespoons fresh parsley, chopped; 1 teaspoon white vinegar; 1 loaf Italian bread (16 oz) or 1 French baguette; 1 garlic clove, cut in half; 6 ounces mozzarella cheese, thinly sliced

Servings: persons

1 medium eggplant
3 tablespoons olive oil, divided
2 medium purple onions, cut into very thin strips
3 garlic cloves, minced
1/4 teaspoon black pepper, freshly ground
1 dash dried thyme
2 plum tomatoes, seeded and cut into very thin strips
2 tablespoons fresh parsley, chopped
1 teaspoon white vinegar
1 loaf Italian bread (16 oz) or 1 French baguette
1 garlic clove, cut in half
6 ounces mozzarella cheese, thinly sliced

1
Line a baking sheet with aluminum foil; lightly oil the foil Cut the eggplant lengthwise into 1/2 inch thick slices. Place on the prepared baking sheet; brush with 1 tbsp olive oil. Broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden -- watch it so it doesn't burn. Coarsely chop the eggplant and set aside.
2
Saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Stir in the reserved eggplant, tomatoes, parsley, and vinegar. Remove from heat and set aside.
3
Cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet. Broil until lightly browned. Place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices. Broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts. Cover with the top half of the bread.
4
Cut into 4 portions, and serve immediately.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium eggplant, 3 tablespoons olive oil, divided, 2 medium purple onions, cut into very thin strips, 3 garlic cloves, minced, and more.

Yes, Eggplant And Mozzarella Sandwich falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant And Mozzarella Sandwich

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