Roasted Eggplant And Pesto Sandwiches Recipe

Name: Roasted Eggplant And Pesto Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) eggplant, peeled and cut into 1/2-inch-thick slices; Cooking spray; 1/2 teaspoon black pepper, divided; 1/4 teaspoon salt, divided; 1 large red bell pepper, sliced into rings; 1 large onion, thinly sliced; 1 teaspoon olive oil; 2 1/2 teaspoons balsamic vinegar; 1 (8-ounce) loaf French bread; 2 tablespoons commercial pesto; 1/2 cup (2 ounces) pre-shredded part-skim mozzarella cheese

Servings: persons

1 (1-pound) eggplant, peeled and cut into 1/2-inch-thick slices
Cooking spray
1/2 teaspoon black pepper, divided
1/4 teaspoon salt, divided
1 large red bell pepper, sliced into rings
1 large onion, thinly sliced
1 teaspoon olive oil
2 1/2 teaspoons balsamic vinegar
1 (8-ounce) loaf French bread
2 tablespoons commercial pesto
1/2 cup (2 ounces) pre-shredded part-skim mozzarella cheese

1
Preheat oven to 450u00b0.
2
Place eggplant in a single layer on a baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray; sprinkle with 1/4 teaspoon black pepper and 1/8 teaspoon salt. Place bell pepper rings and onion slices on another baking sheet coated with cooking spray. Drizzle with oil, and sprinkle with remaining 1/4 teaspoon black pepper and 1/8 teaspoon salt.
3
Bake eggplant at 450u00b0 for 12 minutes; turn slices over. Add bell pepper and onion to oven with eggplant; bake at 450u00b0 for 10 minutes; turn bell pepper and onion slices over. Bake an additional 10 minutes or until vegetables are tender and well browned. Remove pans from oven. Drizzle balsamic vinegar over bell pepper and onion; toss to coat.
4
Cut bread in half horizontally. Place halves, cut sides up, on a baking sheet. Bake at 450u00b0 for 3 minutes or until bread is lightly toasted. Remove top half of loaf from pan; set aside.
5
Preheat broiler.
6
Spread 1 tablespoon pesto on each half of bread. Arrange roasted eggplant slices on bottom half of bread; top with bell pepper and onion mixture, and sprinkle with cheese. Broil 1 minute or until cheese melts; replace top half of loaf. Cut sandwich into 4 pieces, and serve immediately.
7
Note: To roast the vegetables in one oven, use both racks. Start the eggplant on the top rack. When the eggplant slices are turned, move them to the bottom rack, and place the bell pepper and onion on the top rack.

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* 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 11 ingredients. The key ingredients include: 1 (1-pound) eggplant, peeled and cut into 1/2-inch-thick slices, Cooking spray, 1/2 teaspoon black pepper, divided, 1/4 teaspoon salt, divided, and more.

Yes, Roasted Eggplant And Pesto Sandwiches 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.

Roasted Eggplant And Pesto Sandwiches

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