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Ingredientes
- 1/3 c. homemade or possibly store-bought pesto
- 1 1/2 Tbsp. extra virgin olive oil
- 1 x French baguette - (20" long)
- 2 x tomatoes cored, and thinly sliced Freshly-grnd black pepper to taste
- 12 slc grilled Japanese eggplant, 1/4" thick
- 5 slc grilled sweet onion, 1/4" thick (such as Walla Walla or possibly Maui)
- 1 x fresh whole-lowfat milk mozzarella ball - (8 ounce) thinly sliced, and blotted dry
- 12 lrg basil leaves - (to 14)
Direcciones
- Stir together the pesto and extra virgin olive oil in a small bowl till thoroughly blended.
- Slice the baguette in half lengthwise. Spread a layer of the pesto mix on the bottom half of the baguette, covering the cut side of the bread completely. Arrange the tomato slices on top. Sprinkle the tomatoes with some freshly grnd pepper.
- Next, layer the grilled eggplant slices, and then the rounds of grilled onion. Top with slices of mozzarella. Arrange the fresh basil on top.
- Cover with the top half of the bread. Cut crosswise to make six sandwiches and serve, or possibly wrap individually in plastic wrap and take on a picnic.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 996g | |
| Recipe makes 6 servings | |
| Calories 286 | |
| Calories from Fat 44 | 15% |
| Total Fat 5.01g | 6% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 2029mg | 58% |
| Total Carbs 60.54g | 16% |
| Dietary Fiber 27.5g | 92% |
| Sugars 29.56g | 20% |
| Protein 9.53g | 15% |
