Eggplant and Mozzarella Sandwich
8 servings
20 minutes
This Italian sandwich with eggplant and mozzarella is a true gastronomic delight. Grilled slices of eggplant give the dish a tender texture and rich flavor, while creamy mozzarella smoothly envelops each piece, creating a harmonious combination with aromatic sun-dried tomatoes. White bread soaked in olive oil with oregano and chili pepper adds a spicy note, while fresh basil completes the picture with vibrant herbal tones. Inspired by Mediterranean culinary traditions, this sandwich is perfect for a light lunch or cozy snack. Its simplicity makes it accessible even for novice cooks, while its exquisite taste consistently evokes delight. It's not just a snack; it's a little journey to sunny Italy.
1
Preheat the grill. Place the eggplant slices on the rack. Brush the eggplants on both sides with half the portion of oil. Grill the eggplants on both sides for 10-12 minutes.
- Eggplant: 600 g
- Olive oil: 60 ml
2
Cut the ends of the loaf diagonally (save them for another dish). Cut the remaining bread diagonally into 8 pieces.
- White bread: 230 g
3
Thinly slice the mozzarella. In a small bowl, mix oregano, chili, salt, and the remaining oil with a fork.
- Mozzarella cheese: 230 g
- Oregano: 1 teaspoon
- Chili pepper: 0.3 teaspoon
- Salt: to taste
- Olive oil: 60 ml
4
Spread the bread with a mixture of herbs. Top with fried eggplants, pieces of mozzarella, and sun-dried tomatoes.
- White bread: 230 g
- Eggplant: 600 g
- Mozzarella cheese: 230 g
- Sun-dried tomatoes: 8 pieces
5
Insert basil leaves between the pieces of mozzarella.
- Basil: 1 bunch
