This is our first recipe in our Lenten meat-free series, just in time because today is Ash Wednesday. Following this recipe, we’ll post a meat-free recipe on every Friday during Lent. Dana and I made this the other day for lunch on one of our blogging days. Both of us were actually surprised just how good they turned out! This recipe comes from the August edition of Real Simple magazine, I can only imagine how much better they would have turned out if we had the fresh tomatoes that are in-season in August! These open-faced sandwiches are the perfect combination of garlic and basil (some of my favorite flavors) and fresh tomatoes with smoky mozzarella. These are supposed to be made on the grill (we used a panini press), I can imagine the charcoal flavor from the grill would really make these awesome!
Here’s what we used, plus we served some baby kale dressed with balsamic and oil (balsamic pictured, baby kale is not):
Start the grill, grill pan, or panini press, heat to a medium/high heat.
Start by brushing the eggplant and bread slices with olive oil and season with garlic powder (only for the eggplant – you’ll see why in a little bit) and fresh ground salt and pepper, both sides.
Grill the bread slices until browned, about 2 minutes per side, or about 4 minutes using a press. When the bread is grilled, rub a clove of garlic (halved or one end cut) over each side of the bread. i was impressed that this actually did something, you can see the garlic clove wear away! crazy.
Next grill the egg plant slices, same way as the bread, until they are softened and have nice grill lines.
Place the mozzarella slices on top of each slice of bread, put back on the grill until the cheese starts to melt. If you are using a panini press, we had good success by holding the lid just above the cheese to get it to melt. Then assemble your sandwiches:
Top the cheese with an eggplant slice, then tomato, and basil. Then season again with fresh ground salt and pepper.
Serve immediately with a nice fresh side of greens.
- country bread, sliced into ½ inch slices
- 1 large eggplant, sliced into ½ inch slices
- 1 clove garlic
- 12 ounces smoked mozzarella cheese, sliced thin
- 1 large tomato, sliced thin
- 1 cup fresh basil, chopped into thin strips
- salt and pepper
- garlic powder
- olive oil
- Brush the bread and eggplant slices with olive oil, season with garlic powder (eggplant only), salt and pepper
- Grill the bread slices until browned and crispy, about 2 minutes per side
- Grill the eggplant slices until browned and softened, about 3 minutes per side
- Rub the glove of garlic on the warm grilled bread
- Top each slice of bread with a slice of mozzarella cheese, put back on the grill until the cheese starts to melt
- Top with eggplant, tomato, and basil
- Season with salt and pepper
- Serve immediately, pairs well with balsamic dressed greens
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