Eggplant-Pesto-Mozzarella Sandwich

in Recipes

Submitted by K.Boyle, Chapin Hill

Pesto Ricotta

2 cups loosely packed basil leaves
2 Tbl pine nuts
2  Tbl parmesan cheese
2 Tbl ricotta
2 Tbl olive oil
1 clove of garlic
salt and pepper to taste

Put all ingredients in food processor and blend until well mixed.  You can freeze this easily and use it for sauces, spreads, dips, etc.

Eggplant-Pesto-Mozzarella Sandwich

1 Loaf Ciabetta Bread (Trader Joe’s has an excellent one you can freeze)
1 medium eggplant sliced in ¼ inch rounds
5-6 oz mozzarella cheese – shredded
2-4 tomatoes depending on size
2 eggs beaten
1 cup breadcrumbs

After slicing the eggplant, dip it into the egg, then breadcrumbs and lightly fry it in olive oil until browned lightly on both sides.  Slice the loaf of ciabetta in half, spread some of the basil ricotta mixture on one side of the loaf. Layer the eggplant on top, add tomatoes, sprinkle the cheese on top and grill in oven or broiler until the cheese melts.

Add the top half of the loaf, slice it and enjoy!  Feeds 5 hungry people alone or more with sides!