Eggplant Mozzarella Rolls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 loaf or 4 ciabatta rolls
02 -
2 tablespoons olive oil
03 -
Salt and pepper, to taste
04 -
1 eggplant, around 1 pound, cut into ¼-inch slices
05 -
⅓ cup sun-dried tomato spread
06 -
4 to 6 ounces smoked fresh mozzarella, sliced
# Instructions:
01 -
Warm up a grill pan or preheat a grill press. Use 1 tablespoon of the olive oil to coat the slices of eggplant. Sprinkle a little salt and pepper on top. Grill until you see nice grill marks and the slices soften. This usually takes 4 to 6 minutes. If you're using a grill pan, flip the slices halfway through.
02 -
Take the ciabatta rolls or loaf and cut into 4 equal sections. If using a loaf, slice each section horizontally into halves.
03 -
Layer sun-dried tomato spread on one side of each bread half. Place grilled eggplant slices evenly on top. Add pieces of smoked mozzarella, then close the sandwich with the other bread piece.
04 -
Brush the ready-to-go sandwiches with the leftover olive oil. Grill them until the bread turns crispy and golden, and the cheese is gooey and melted. This should take roughly 4 to 5 minutes.
# Notes:
01 -
The smoky flavor of the cheese really makes this vegetarian meal satisfying and rich.