Grilled Eggplant, Tomato And 2-Cheese Sandwiches
Published August 8, 1995
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 eggplant, about 1 ½ pounds
8 ounces zucchini
Pan spray
Small loaf unsliced country bread
2 ounces smoked mozzarella cheese (to yield ½ cup coarsely grated, tightly packed)
1 ounce Parmigiano Reggiano (to yield ⅓ cup coarsely grated)
2 teaspoons anchovy paste
1 tablespoon balsamic vinegar
Few sprigs basil to yield 2 tablespoons chopped
1 pound ripe tomatoes
Black pepper to taste
Nutritional analysis per serving (2 servings)
107 grams carbs; 38 milligrams cholesterol; 802 calories; 10 grams monosaturated fat; 6 grams polyunsaturated fat; 9 grams saturated fat; 28 grams fat; 21 grams fiber; 1233 milligrams sodium; 35 grams protein; 31 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.
Powered by
Preparation
- Step 1
Wash and trim eggplant. Cut into 4 long slices and parboil in water to cover for 1 minute. Drain.
- Step 2
Wash, trim and slice zucchini lengthwise into 4 slices.
- Step 3
Prepare double-size stovetop grill and spray the slices on one side with pan spray. Arrange them on the grill sprayed side down, and grill on the stovetop grill for a couple of minutes. Spray and turn and grill a few more minutes, until tender.
- Step 4
Slice crust from ends of the bread. Cut into 4 long slices.
- Step 5
Coarsely grate the cheeses.
- Step 6
Remove the zucchini from the grill; set aside.
- Step 7
Mix the anchovy paste with the vinegar.
- Step 8
Spread the eggplant slices on one side with anchovy mixture, then spray with pan spray and grill on stovetop over medium-high heat for a few minutes, until browned.
- Step 9
Grill the bread on both sides.
- Step 10
Chop the basil. Prepare and slice each tomato into 4 thick slices.
- Step 11
Turn the eggplant and brush with vinegar-anchovy mixture, then spray with pan spray and grill a couple of minutes, until browned on the other side.
- Step 12
Arrange the eggplant, mozzarella, zucchini, Parmigiano, tomatoes and basil on each of two slices. Season with pepper. Top with remaining bread and cut in half.
Private Notes