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Baguette with Roasted Eggplant, Tomatoes and Pesto-Fields of Green

¾ lb Asian eggplant, sliced ½ in thick on a diagonal                                

1 ½ Tbls extra virgin olive oil                

1 French baguette

1 garlic clove, minced                          

1/3-1/2 cup pesto

salt & pepper                                          

½ lb tomatoes, sliced

1 Tbls balsamic vinegar

¼ lb provolone or Fontini cheese

lettuce leaves

Preheat oven to 350°.  Toss eggplant slices with olive oil, garlic, ¼ tsp salt, and a few pinches of pepper.  Arrange on baking sheet and bake 15-20 min, until soft in center.  Brush warm eggplant with vinegar. 

Cut baquette in half lengthwise and hollow out the center.  Brush both sides generously with pesto, then lay eggplant slices on bottom half in overlapping slices.  Follow with a layer of sliced tomatoes;  sprinkle lightly with salt and pepper.  Place cheese on top and follow with lettuce and remaining half of baguette. 

Slice diagonally into 4 sandwiches.  Four