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Grilled Eggplant Sandwich


2 slices peeled eggplant, 1/4 inch thick
1 Portuguese roll (not sweet bread), sliced in half
1 tomato slice
1 slice Muenster cheese
1 pimiento (the kind in the jar)
1 bunch fresh basil, chopped
1/4 cup mayonnaise
black pepper, to taste
1 tbsp grated Parmesan cheese


1. Grill the eggplant slowly until evenly browned and soft inside
(about 5 to 7 minutes per side), Cool.

2. Mix the basil, mayonnaise, pepper and Parmesan together
to make pesto mayonnaise.

3. Spread 1 tbsp of pesto mayonnaise on each slice of bread.

4. To assemble sandwich: Place eggplant on bottom next place
the cheese, pimiento, lettuce and tomato.

This recipe makes 1 sandwich.

(If you need more just double, triple, etc. for however many you need on the ingredients.)