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Grilled Eggplant Sandwich With Basil and Mozzarella

Time 20 minutes
Yields Serves 6
Grilled Eggplant Sandwich With Basil and Mozzarella
1

Stir together the pesto and olive oil in a small bowl until thoroughly blended.

2

Slice the baguette in half lengthwise. Spread a layer of the pesto mixture on the bottom half of the baguette, covering the cut side of the bread completely. Arrange the tomato slices on top. Sprinkle the tomatoes with some freshly ground pepper. Next, layer the grilled eggplant slices, and then the rounds of grilled onion. Top with slices of mozzarella. Arrange the fresh basil on top. Cover with the top half of the bread. Cut crosswise to make six sandwiches and serve, or wrap individually in plastic wrap and take on a picnic.

Morgan is co-author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books, $18.95).

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