Friday, September 10, 2010

Grilled Eggplant Sandwiches

I have been on somewhat of a sandwich kick these last few weeks. They are relatively easy, have endless variety and are always tasty.

This grilled eggplant sandwich also has grilled onion and roasted tomatoes. For the bread, I had an extra pizza dough that I used to make a round focaccia, that I split to use a bread.

Grilled Eggplant Sandwich
3 or 4 thick slices of eggplant
1 onion, thickly sliced
1 large tomato, thickly sliced
Parmigiana to taste
Salt and Pepper
Olive Oil
1 pizza dough or focaccia dough
Italian Herbs

Start by salting the eggplant slices. Generously sprinkle both sides with salt and let rest at least an hour.

Meanwhile, oil a 9 in round pan and place the dough in and brush with oil. Let rise at least on hour.

Roast the tomatoes in a 450 deg oven for about 30 minutes, brush with oil and season with salt and pepper before they go in. Cook the bread at the same time as well. Sprinkle the top with the Italian herbs and salt and pepper. Bake for about 20 minutes.

Rinse the eggplant and pat dry. Brush both sides with oil and season with salt and pepper and a touch of Italian herbs. Do the same with the onion. Then grill on both sides. If the eggplant needs more time to cook, place on a baking tray in the oven for a few extra minutes.

After the bread has cooled, slice in half and layer the veggies on the bottom half. Sprinkle with cheese.

Replace the top, press a little to squeeze the sandwich together and slice into quarters.

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