Eggplant Sandwich With Black Olive Pesto Recipe

Name: Eggplant Sandwich With Black Olive Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup flour (60 mL); ¼ teaspoon kosher salt (2 mL); ¼ teaspoon fresh ground black pepper (2 mL); 1 italian eggplant, cut into 1/4-inch (6 mm); 1 cup olive oil (250 mL); 1 loaf focaccia bread; 4 tomatoes, thinly sliced; 2 roasted red peppers, peeled and seeded; 1 ½ cups grated asiago cheese (375 mL, I think feta would work well, too, though it's a different consistency); 1 cup black olives, pitted (I used kalamata); ½ cup grated parmesan cheese; 2 tablespoons olive oil; 1 teaspoon minced garlic

Servings: persons

¼ cup flour (60 mL)
¼ teaspoon kosher salt (2 mL)
¼ teaspoon fresh ground black pepper (2 mL)
1 italian eggplant, cut into 1/4-inch (6 mm)
1 cup olive oil (250 mL)
1 loaf focaccia bread
4 tomatoes, thinly sliced
2 roasted red peppers, peeled and seeded
1 ½ cups grated asiago cheese (375 mL, I think feta would work well, too, though it's a different consistency)
1 cup black olives, pitted (I used kalamata)
½ cup grated parmesan cheese
2 tablespoons olive oil
1 teaspoon minced garlic

1
Preheat the oven to 350 degrees F.
2
Combine the flour, salt, and pepper.
3
Coat each eggplant slice with the seasoned flour.
4
In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed.
5
Remove the eggplant from the skillet and blot lightly on paper towels.
6
Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves.
7
Arrange the eggplant slices on 1 half of the focaccia.
8
Layer the tomatoes and roasted peppers on top and sprinkle with cheese.
9
Cover with the other half of the focaccia, pressing firmly to join.
10
Cut the sandwich in 2 pieces.
11
Brush each side of the focaccia with olive oil.
12
Heat a large skillet over medium-high heat and grill both sides until golden and crispy.
13
Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey.
14
Cut each sandwich into 3 and serve warm.
15
Black olive pesto:.
16
In a food processor puree the olives, Parmesan, olive oil, and garlic until smooth.
17
Can be stored in the refrigerator for several weeks in an air tight container.

890

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: ¼ cup flour (60 mL), ¼ teaspoon kosher salt (2 mL), ¼ teaspoon fresh ground black pepper (2 mL), 1 italian eggplant, cut into 1/4-inch (6 mm), and more.

Yes, Eggplant Sandwich With Black Olive Pesto 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.

That's it — enjoy your meal!

Eggplant Sandwich With Black Olive Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions