Pressed Eggplant Sandwiches

Pressed Eggplant Sandwiches

  • Prepare: 2H 20M
  • Cook: 20M
  • Total: 2H 40M
Pressed Eggplant Sandwiches

Pressed Eggplant Sandwiches

Ingredients

  • Meat

    • 2 slices Prosciutto
  • Produce

    • 1/2 Eggplant
    • 1 Red bell pepper
    • 1 Zucchini squash
  • Condiments

    • 4 tbsp Pesto genovese
  • Oils & Vinegars

    • 1 tbsp Olive oil
  • Bread & Baked Goods

    • 1 large loaf Ciabatta bread
  • Dairy

    • 4 oz Buffalo mozzarella cheese
    • 2 oz Parmesan
  • Other

    • Plastic wrap
  • Time
  • Prepare: 2H 20M
  • Cook: 20M
  • Total: 2H 40M

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Description

Navigating life and the vegetarian kitchen, one ingredient at a time!

Ingredients

  • 1 large loaf ciabatta bread
  • 1 Tbsp olive oil
  • ½ of an eggplant
  • 1 zucchini squash
  • 1 red bell pepper
  • 4 Tbsp Pesto Genovese (or storebought)
  • 4 oz buffalo mozzarella cheese, sliced into ¼ inch slabs
  • 2 slices prosciutto
  • 2 oz parmesan, sliced (about ¼ cup)
  • Plastic Wrap

Directions

  • Slice eggplant and zucchini lengthwise into ¼ inch slabs. Lightly drizzle with olive oil and grill about 5 minutes, until soft and slightly charred.
  • Place red bell pepper directly onto grill. Cook 10 to 20 minutes, rotating often, until outside is blackened. Place pepper in a bowl, cover with plastic wrap and set aside 20 minutes. Remove skin and seeds from pepper and slice into strips.
  • Slice ciabatta in half lengthwise and spread pesto onto top half.
  • On bottom half, layer on mozzarella, eggplant, zucchini, red bell pepper slices, prosciutto, then parmesan. You do not have to use all of each ingredient and you may have some leftovers.
  • Wrap sandwich tightly with plastic wrap. In an area free from breakables, set a few heavy books on top of the sandwich, and allow the sandwich to press about 2 hours.
  • Unwrap sandwich, slice into 4 pieces, and enjoy!

Nutrition

Nutrition Information Serving size: 1 sandwich (1/4 recipe) Calories: 540 Fat: 22g Carbohydrates: 70g Sodium: 899mg Fiber: 6g Protein: 23g
  • Serves: 4 sandwiches
  • Prepare: 2 hours 20 mins
  • Cook Time: 20 mins
  • TotalTime:
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Title:

Pressed Eggplant Sandwiches | Live Eat Learn

Descrition:

Who knew your could make Mediterranean pressed sandwiches with a stack of books? Pesto, buffalo mozzarella, grilled eggplant, roasted bell pepper…yum!

Pressed Eggplant Sandwiches

  • Meat

    • 2 slices Prosciutto
  • Produce

    • 1/2 Eggplant
    • 1 Red bell pepper
    • 1 Zucchini squash
  • Condiments

    • 4 tbsp Pesto genovese
  • Oils & Vinegars

    • 1 tbsp Olive oil
  • Bread & Baked Goods

    • 1 large loaf Ciabatta bread
  • Dairy

    • 4 oz Buffalo mozzarella cheese
    • 2 oz Parmesan
  • Other

    • Plastic wrap

The first person this recipe

liveeatlearn.com

liveeatlearn.com

126 0

Found on liveeatlearn.com

Live Eat Learn

Pressed Eggplant Sandwiches | Live Eat Learn

Who knew your could make Mediterranean pressed sandwiches with a stack of books? Pesto, buffalo mozzarella, grilled eggplant, roasted bell pepper…yum!