| Cuisine: Italian | Type: Appetizer | Serves: 6 |
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Source:
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Fine Cooking |
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Attributes:
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Grill |
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Comments:
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Makes 12 "sandwiches" |
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Serving Suggestions:
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Can be a starter or side dish. Great with grilled lamb. Can be stuffed with the goat cheese mixture in the Grilled Zucchini & Goat Cheese Roll-up recipe. |
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Ingredients:
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2 small (Italian) eggplants, trimmed and cut into 3/8-inch round slices (to yield about 24 pieces), grilled 1/2 cup prepared basil pesto 3 to 4 oz. thinly sliced fresh mozzarella, drained well on paper towels 2 tbs. freshly grated Parmesan cheese |
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Instructions:
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1. Lay the grilled eggplant slices in one layer on a parchment- or foil-lined baking sheet putting similarly shaped and sized pieces next to each other. 2. Spread each slice with a little pesto (about 1/4 teaspoon) and top every other slice with a piece of mozzarella. Sprinkle salt on the cheese and top with the other eggplant slice. 3. Refrigerate if not serving right away. 4. Heat oven to 350°F. Sprinkle the sandwiches with the grated Parmesan and heat until warmed through, 4 to 5 minutes. |
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2005-08-04