Eggplant and Mozzarella Sandwiches
by Editorial Staff
Eggplant and mozzarella sandwiches can be a quick and tasty breakfast, or they can be an appetizer for a main course.
Servings: 4
Ingredients
- Medium eggplant (sliced) – 1 pc.
- Olive or other vegetable oil – 4 tbsp
- White bread – 1 loaf
- Mozzarella (sliced) – 250 g
- Dried oregano – 1 teaspoon
- Ground red pepper – 1/4 teaspoon.
- Salt – 1/4 teaspoon.
- Dried canned tomatoes in oil – 8 pcs.
- Basil – 1 bunch
Directions
- Reheat the broiler. Place the eggplant mugs on a wire rack.
- Grease the eggplant with oil (2 tablespoons), bake for 10-15 minutes.
- Cut the loaf diagonally into thin slices (you need 8 pieces).
- In a small bowl, mix together oregano, red pepper, salt and the remaining 2 tbsp oils.
- Brush the bread pieces with this mixture.
- Put the eggplants on them, and on top of the mozzarella circles.
- Put the tomatoes on top of the mozzarella.
- Decorate with basil leaves.
Don Appetit!
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