Spicy Grilled Eggplant Open-Faced Sandwhiches
- At August 25, 2009
- By megan
- In Eggplant, Grilled, Leftovers, mozzarella cheese, Peppers, Sandwich
1
I had some left-over Fra Diavolo Sauce, so I put it to good use on these open-faced eggplant sandwiches. I served these
with green peppers and walla-walla onions, which I tossed in olive oil, salt, and pepper, and grilled for a few minutes.
For the sandwiches:
Peel and slice an eggplant into 1/4 inch thick rounds. Sprinkle with sea salt and let them exude excess water for a few minutes. Soak this up with a paper towel, flip them over, and repeat on the other side. Then brush them with a little olive oil, and grill for 5 minutes on each side.
Slice some ciabatta bread and grill for a couple minutes on each side. Then assemble the sandwiches- ciabatta bread, fresh buffalo mozzarella cheese, grilled eggplant, and sauce. Superb.
Let’s get Social