Eggplant Breadwich
HB-6952 · Hand-built original · American
Overlapping eggplant slices baked over mozzarella become a crisp, rollable wrap filled with pesto, fresh mozzarella, tomato, arugula and basil.
AmericanMain courseVegetarianGluten-freeLow-Sodium
Main ingredient: eggplant
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 large eggplant
- 1 serving shredded mozzarella cheese
- 2 servings shredded mozzarella cheese
- 2 tbsp pesto
- 2 oz thinly sliced fresh mozzarella
- 1 thinly sliced tomato
- 1 handful arugula
- A couple of basil leaves
- Fresh cracked pepper (unquantified)
- Balsamic glaze (unquantified)
Method
- Heat the oven to 400 degrees F so it is ready for the eggplant and mozzarella sheet.
- Slice the eggplant thinly with a knife, mandoline or vegetable peeler, salt the slices and leave them on a paper towel for 5 minutes before patting them dry.
- Line a tray with parchment and scatter the first serving of shredded mozzarella in a thin layer directly over the paper.
- Arrange the eggplant slices in a slightly overlapping rectangle on that cheese and cover them with the remaining 2 servings of shredded mozzarella.
- Bake for 27 to 30 minutes until the edges turn golden and the surface crisps, then let the sheet cool slightly so it holds together.
- Spread the pesto across the baked sheet and layer on the sliced fresh mozzarella, tomato slices, arugula, basil leaves and a grinding of fresh cracked pepper, finishing with a drizzle of balsamic glaze.
- Roll the sheet up tightly from the bottom, pressing gently as you go, and cut through the middle with a sharp knife to serve.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).