Ingredients for Baguette Sandwich With Roasted Eggplant Tomatoes And Pesto
- 1 medium eggplant, sliced 1/4 inch thick
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 baguette
- 1 cup sliced tomatoes
- 1/2 cup shredded provolone cheese
- 2 tablespoons pesto
- 2 cups chopped lettuce (romaine or butter lettuce)
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How to Make Baguette Sandwich With Roasted Eggplant Tomatoes And Pesto
- Preheat oven to 350°F (175°C).
- In a bowl, toss 1 medium eggplant, sliced 1/4 inch thick, with 2 tablespoons olive oil, 2 cloves minced garlic, 1/4 teaspoon salt, and a few grinds of black pepper.
- Arrange eggplant slices in a single layer on a baking sheet. Roast for 20 minutes.
- Remove from oven and brush with 1 tablespoon balsamic vinegar.
- While eggplant roasts, cut a baguette in half lengthwise and gently hollow out the center, leaving about 1/2 inch border.
- Spread 2 tablespoons pesto generously on both cut sides of the baguette.
- Layer the roasted eggplant in the bottom of the baguette, overlapping slices.
- Top with 1 cup sliced tomatoes, lightly seasoned with salt and pepper.
- Add 1/2 cup shredded mozzarella cheese (or your preferred cheese).
- Add a few lettuce leaves (about 2 cups chopped romaine or butter lettuce).
- Place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
24g
Fat
25g
Carbs
7g
