Open-Face Grilled Eggplant Sandwiches
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
For this smoky version of eggplant Parmesan, Sam Calagione and Marnie Old looked for a beer and a wine that could stand up to the grilled eggplant without overwhelming it. Sam opted for Guinness. "People often think dark beers are heavy in body, alcohol,
Ingredients
8 1/2-inch-thick slices of peasant bread
extra-virgin olive oil
2 1/4-pound eggplant
Salt and freshly ground black pepper
4 plum tomatoes
1/2 lb. buffalo mozzarella
8 large basil leaves
coarse sea salt
Instructions
Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
Top the eggplant with the tomato, mozzarella, and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt, and serve.
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