Tuscan Eggplant Sandwiches

Tuscan Eggplant Sandwiches
1 medium-size eggplant, about 3/4 pound
4 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 tablespoon chopped flat-leaf parsley
1 cup cooked white cannellini beans, well-drained
1 large clove garlic, minced
1 tablespoon extra-virgin olive oil
1 pound loaf round country bread
1 cup roasted red peppers
8 sun-dried tomatoes in oil, slivered
2 bunches arugula, well rinsed, dried, stems removed
6 ounces pecorino or cacciota cheese, in very thin slices



1.Preheat a grill or broiler. Slice the eggplant one-half inch thick and grill or broil the slices until they are lightly browned. Brush the browned slices with all but one tablespoon of the oil and season them to taste with salt and pepper. Sprinkle with the parsley and set aside.


2.Puree the beans and mix them with the garlic and the remaining olive oil. Salt and pepper to taste.


3.Cut the bread into 16 slices, to make 8 sandwiches. Spread the slices with the bean puree, then arrange the eggplant slices on half of them. Top the eggplant with the peppers, sun-dried tomatoes, arugula and cheese. Cover with the remaining slices of bread and serve.


YIELD: 8 servings

Thanks to NY Times

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Tuscan-Style Eggplant Sandwiches

2 medium eggplant (2-2.5 lbs total)

1/4 cup EVOO

1/2 tsp salt

1/2 tsp ground black pepper

1/4 cup dried tomatoes (not packed in oil)

1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)

2 Tbsp. chopped fresh basil

1 cup tomato pasta sauce, warmed

1. Preheat oven to 350. Trim ends off eggplant and discard. Cut eggplant crosswise into 1/2-inch-thick slices (16-20 slices total). Arrange sliced in a single layer on a large baking sheet. Brush eggplant with 2 Tbsp. of EVOO; sprinkle with salt and pepper. Bake for about 15 minutes or until the eggplant is tender. Let cool.

2. Meanwhile, place the dried tomatoes in a small bowl; add enough boiling water to cover. Let stand for 10 minutes. Drain tomatoes and squeeze out any excess water. Finely chop tomatoes and set aside.

3. Divide the cheese among half of the eggplant slices, leaving 1/8-inch border around the edges of slices. Sprinkle dried tomatoes and basil evenly over cheese. Top with remaining eggplant slices, pressing down to compact slightly.

4. In a large nonstick skillet heat 1 Tbsp. of the remaining EVOO over medium heat. Add half of the eggplant stacks. Cook for 6-8 minutes or until browned and cheese is melted, turning halfway through cooking. Remove eggplant stacks from skillet, cover to keep warm. Repeat with remaining 1 Tbsp. EVOO and remaining eggplant stacks.

5. Serve eggplant stacks with warmed pasta sauce.

Makes 4 servings.

Calories: 332