Grilled eggplant sandwich with pesto and asiago (dj/ln)

4 servings

Ingredients

Quantity Ingredient
3 Japanese eggplants or 1 regular; sliced 1/3-inch
; thick
Salt and pepper
¼ cup Olive oil
1 small Loaf Italian bread
¼ cup Pesto sauce
3 ounces Asiago cheese; sliced paper thin
½ Red onion; sliced paper thin
2 Tomatoes; sliced 1/4-inch
; thick
1 bunch Arugula

Directions

Preheat a charcoal or stove top grill. Salt eggplant and brush with olive oil. Grill until golden and tender. Drain eggplant on paper towels, blotting to remove excess oil. Slice open loaf and drizzle with pesto. Fill with eggplant, cheese, onion, tomato and arugula. Sprinkle with salt and pepper and drizzle with more pesto.

Yield: 2 to 4 servings

Busted and entered for you by: Bill Webster CHEF DU JOUR SHOW #DJ9082 LARRY NICOLA Converted by MM_Buster v2.0l.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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