Grilled Eggplant Sandwich with Fresh Mozzarella, Ripe Tomato and Pesto

Buttered bread, grilled eggplant, tender mozzarella, and robust basil pesto; all nestled together in one miraculous sandwich. I also added vine-ripened tomatoes for their sweetness, and butter lettuce (also called Bibb lettuce) for a subtle, non-overpowering, crunch. This makes a fun weekend dinner with a bowl of soup, or an excellent quick lunch during the week. I promise you, it's incredibly mouth-watering, and so simple.

8 slices artisan bread
2 tablespoons unsalted butter, softened
Cooking spray
1 medium eggplant, cut crosswise into 1/2-inch thick rounds
Salt and freshly ground black pepper
4 tablespoons prepared basil pesto
8 ounces fresh mozzarella, cut into thin slices
2 vine-ripened tomatoes, cut into thin slices
4 butter/Bibb lettuce leaves

Preheat the oven to 300 degrees. Butter both sides of the bread slices and arrange on a baking sheet. Bake for 6 to 8 minutes, until golden brown.
Meanwhile, coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high. Season both sides of the eggplant slices with salt and pepper and add to the hot pan. Cook 2 to 3 minutes per side, until the eggplant is golden brown and tender.
Spread the pesto on 4 slices of the buttered toast. Top with the eggplant slices, mozzarella, tomatoes, and lettuce. Top with second slice of toast.

Serves 4










Photo: Apolonia