1/2 baguette of French Bread
2 small Japanese Eggplants, sliced
1/2 cup Sun Dried Tomato Pesto
2 Mozzarella Balls or 1/2 cup shredded Mozzarella
Salt, Pepper to taste
2 tablespoons Olive Oil
Fresh Basil or Flat Leaf Parsley, chopped
Preheat the skillet to medium-high heat. Cut the baguette in half, then length wise, and it will end up with four large pieces. Drizzle with olive oil and toast the bread in the skillet, until golden brown. Using the same skillet, add the rest of the oil and fry eggplant slices on each side, and season with salt and pepper.
Preheat the broiler. Spread the pesto generously over the bread. Arrange eggplant slices, and top with mozzarella. Place the sandwiches under the broiler for about 4 minutes, or until the cheese is all melted.
Top with fresh basil and enjoy!
Serves 4
*Elegant Dish...Perfect for Lunch or Light Dinner....
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