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Receta Eggplant Sandwich With Black Olive Pesto
by Global Cookbook

Eggplant Sandwich With Black Olive Pesto
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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

  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. Combine the flour, salt and pepper.
  3. Coat each eggplant slice with the seasoned flour.
  4. 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.
  5. Remove the eggplant from the skillet and blot lightly on paper towel.
  6. Cut the focaccia in half horizontally and spread the Black Olive Pesto on the inside of both halves.
  7. Arrange the eggplant slices on one half of the focaccia.
  8. Layer the tomatoes and roasted peppers on top and sprinkle with Asiago cheese.
  9. Cover with the other half of the focaccia, pressing firmly to join.
  10. Cut the sandwich in two.
  11. Brush each side of the focaccia with extra virgin olive oil.
  12. Heat a large skillet over medium-high heat and grill both sides till golden brown and crispy.
  13. Place the sandwiches on a baking sheet and into the oven for 10 min or possibly till the cheese is melted and gooey.
  14. Cut each sandwich into 3 and serve hot.