Pressed Eggplant Sandwiches

• Meat

  • 2 slices Prosciutto

• Produce

  • 1/2 Eggplant
  • 1 Red bell pepper
  • 1 Zucchini squash

• Condiments

  • 4 tbsp Pesto genovese

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 large loaf Ciabatta bread

• Dairy

  • 4 oz Buffalo mozzarella cheese
  • 2 oz Parmesan

• Other

  • Plastic wrap

Found on liveeatlearn.com

Description

Ingredients

• 1 large loaf ciabatta bread
• 1 Tbsp olive oil
• ½ of an eggplant
• 1 zucchini squash
• 1 red bell pepper
• 4 Tbsp Pesto Genovese (or storebought)
• 4 oz buffalo mozzarella cheese, sliced into ¼ inch slabs
• 2 slices prosciutto
• 2 oz parmesan, sliced (about ¼ cup)
• Plastic Wrap

Directions

• Slice eggplant and zucchini lengthwise into ¼ inch slabs. Lightly drizzle with olive oil and grill about 5 minutes, until soft and slightly charred.
• Place red bell pepper directly onto grill. Cook 10 to 20 minutes, rotating often, until outside is blackened. Place pepper in a bowl, cover with plastic wrap and set aside 20 minutes. Remove skin and seeds from pepper and slice into strips.
• Slice ciabatta in half lengthwise and spread pesto onto top half.
• On bottom half, layer on mozzarella, eggplant, zucchini, red bell pepper slices, prosciutto, then parmesan. You do not have to use all of each ingredient and you may have some leftovers.
• Wrap sandwich tightly with plastic wrap. In an area free from breakables, set a few heavy books on top of the sandwich, and allow the sandwich to press about 2 hours.
• Unwrap sandwich, slice into 4 pieces, and enjoy!

Nutrition