Grilled Eggplant Sandwich

Grilled Eggplant Sandwich


  • 1 large eggplant
  • 1/4 cup olive oil
  • 1 long loaf crusty French bread
  • 1/4 cup prepared pesto
  • 1/4 lb provolone cheese, thinly sliced
  • 6 sliced mild peppers
  • 1 fresh tomato, sliced


  1. Slice eggplant 1/4 inch thick. Brush with olive oil on both sides. Grill over low to medium heat, turning once, until golden brown on both sides, 5-7 minutes.
  2. Cut bread in half lengthwise. Spread pesto on cut faces of bread. Place eggplant, cheese, peppers, and optional tomato on one half of loaf. Top with other half of loaf.
  3. If desired, wrap loaf in foil and heat at 350 for 20 minutes. Cut crosswise into 4 sandwiches and serve.

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