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Ingredients
1 eggplant, about 1 ½ pounds
Kosher or sea salt
4 to 5 tablespoons extra virgin olive oil
Freshly ground black pepper
4 tablespoons black olive tapenade
1 tablespoon minced flat-leaf parsley leaves
6 ounces Gruyère cheese
½ round-loaf country bread in 12 thin slices or 6 flat oblong rolls split horizontally
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 31 milligrams cholesterol; 258 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 4 grams fiber; 379 milligrams sodium; 10 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim bottom inch and top 2 inches off eggplant. Cut widest portion of eggplant into 6 slices, each about ½-inch thick. Set remainder of eggplant aside for another use. Salt eggplant slices on both sides and set aside for 30 minutes, then rinse and dry.
- Step 2
Heat 2 tablespoons oil to very hot in a large, heavy skillet. Fry eggplant slices until lightly browned. Turn slices, lower heat to medium and fry until eggplant is lightly browned on second side and cooked through. Place on paper towels. Season with pepper. Mix tapenade with parsley. Spread on one side of each eggplant slice. Cut cheese into thin slices.
- Step 3
Place an eggplant slice, tapenade-side down, on each of 6 slices of bread. Top with cheese, then second slice of bread.
- Step 4
Heat 2 tablespoons oil in skillet. Cook sandwiches, cheese side up, over medium heat, pressing down with a spatula until lightly browned. Turn and cook, adding oil if necessary. Alternatively, sandwiches can be grilled in a panini press. Cut in half and serve.
Private Notes