Ingredients
– 2 small eggplants, sliced into 1/2-inch rounds
– 1 large loaf ciabatta bread (about 1 pound)
– 1 cup basil pesto (or homemade)
– 2 to 3 cups spaghetti or marinara sauce
– 10 ounces fresh mozzarella cheese, sliced into 1/4-inch rounds
– 1/2 cup freshly grated Parmesan cheese
– Kosher salt, to taste
– Extra virgin olive oil, as needed (for drizzling and brushing)
– Fresh basil, for garnish (optional)
Instructions
1-Start: by salting the eggplant slices on both sides and set them aside to release moisture for about 15 minutes.
2-Halve: the ciabatta bread lengthwise, drizzle it with extra virgin olive oil, and broil until it turns golden and crispy.
3-Wipe: the eggplant slices to remove excess salt and water, then brush them with olive oil and bake at 400°F for about 20 minutes until they soften and turn golden.
4-Spread: the basil pesto and about 3/4 of the marinara sauce on the toasted bread, then layer on the roasted eggplant and mozzarella slices, and add dollops of the remaining marinara sauce.
5-Bake: the assembled sandwich for 10 minutes until the mozzarella melts and browns slightly, then sprinkle with grated Parmesan cheese and return to the oven for 1-2 minutes to warm through.
6-Slice: each half of the bread into 5 to 6 pieces and garnish with fresh basil if you like, then serve right away for the best flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧂 Salt eggplant to reduce bitterness and remove excess moisture.
🖐️ If no pastry brush is available, rub olive oil onto eggplant slices with fingers.
🥖 Substitute ciabatta bread with French baguette or rustic loaf if preferred.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Vegetarian
- Method: Baking, Broiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich serving
- Calories: 283
- Sugar: 5 g
- Sodium: 794 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 12 g