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Ingredientes
- 1 c. Black Olive Pesto, recipe follows (250 mL)
- 1/4 c. flour (60 mL)
- 1/4 tsp kosher salt (2 mL)
- 1/4 tsp freshly grnd black pepper (2 mL)
- 1 x Italian eggplant, cut into 1/4-inch (6 mm) slices lengthwise
- 1 c. extra virgin olive oil (250 mL)
- 1 loaf focaccia
- 4 x tomatoes, thinly sliced
- 2 x roasted red peppers, peeled and seeded
- 1 1/2 c. grated Asiago cheese (375 mL)
Direcciones
- Preheat the oven to 350 degrees F (180 degrees C).
- Combine the flour, salt and pepper.
- Coat each eggplant slice with the seasoned flour.
- In a large skillet heat 1/4 c. (60 mL) of the extra virgin olive oil over medium-high heat and fry the eggplant slices till golden on both sides, adding more oil as needed.
- Remove the eggplant from the skillet and blot lightly on paper towel.
- Cut the focaccia in half horizontally and spread the Black Olive Pesto on the inside of both halves.
- Arrange the eggplant slices on one half of the focaccia.
- Layer the tomatoes and roasted peppers on top and sprinkle with Asiago cheese.
- Cover with the other half of the focaccia, pressing firmly to join.
- Cut the sandwich in two.
- Brush each side of the focaccia with extra virgin olive oil.
- Heat a large skillet over medium-high heat and grill both sides till golden brown and crispy.
- Place the sandwiches on a baking sheet and into the oven for 10 min or possibly till the cheese is melted and gooey.
- Cut each sandwich into 3 and serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 6 servings | |
| Calories 396 | |
| Calories from Fat 330 | 83% |
| Total Fat 37.32g | 47% |
| Saturated Fat 5.16g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 133mg | 6% |
| Potassium 304mg | 9% |
| Total Carbs 15.04g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.31g | 2% |
| Protein 2.52g | 4% |
