Level: Easy
Yield: 12 servings
Ingredients
* 1/4 cup olive oil
* 2 small Japanese eggplants or 1 medium to large regular
eggplant, cut crosswise into 1/2-inch-thick slices
* 2 zucchini, cut crosswise into 1/2-inch-thick slices
* 1 small red onion, cut into 1/2-inch-thick slices
* Salt and freshly ground black pepper
* 2 baguettes (each about 2 feet long)
* 1/2 cup Basil Pesto, recipe follows
* 8 ounces fresh water-packed mozzarella cheese, drained, sliced
* 2 tomatoes, sliced
* 1/2 cup roasted red peppers
* 8 large basil leaves, optional
Directions
Heat a grill pan over medium-high heat. Drizzle the oil over the
eggplant, zucchini, and onion slices, then sprinkle with salt and
pepper. Working in batches, grill the eggplant, zucchini, and onions
until they are tender and grill marks appear, about 4 minutes per
side. Cool completely.
Cut each baguette into 6 pieces. Working with one baguette piece at a
time, slice in half and spread both sides with the pesto. Working with
the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices
zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1
slice of roasted pepper. Sprinkle with salt and pepper. Place top half
of baguette on top and continue with remaining baguette. (The
sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and
refrigerate.)
Basil Pesto:
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of
salt, and 1/4 teaspoon of pepper until finely chopped. With the
blender still running, gradually add enough oil to form a smooth and
thick consistency. Transfer the pesto to a medium bowl and stir in 1/2
cup of cheese. Season the pesto with more salt and pepper, to taste.
(The pesto can be made 2 days ahead. Cover and refrigerate.)
Yield: 1 cup
Prep Time: 10 minutes
From: foodnetwork.com
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