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Grilled eggplant sandwich

2-3 Japanese eggplant

¼ cup olive oil

1 long loaf crusty French bread

¼ cup prepared pesto

¼ lb. provolone cheese, thinly sliced

2 sweet peppers, sliced

1 tomato, sliced


Slice eggplant ¼ inch thick.  Brush with olive oil on both sides.  Grill over low to medium coals, turning once, until golden brown on both sides, 5-7 minutes total.  Cut bread in half lengthwise and spread pesto on cut faces of bread.  Place eggplant, peppers, and tomato slices in layers on one half of loaf.  Top with the other half of loaf.  Wrap loaf in foil and heat at 350 degrees for 20 minutes.  Makes two full meals or four appetizers.


Recipe from Farm-Fresh Recipes by Janet Majure