Eggplant Sandwich Provencal
⅛ tsp, or to taste
¼ medium, about 2 slices, 1/2-inch thick each
2 slice(s), multigrain or sandwich roll
12 leaf/leaves, leaves
½ cup(s), or about 6 pieces roasted red pepper
- Sprinkle salt on both sides of eggplant slices. Allow it to sit on a wire rack or in a colander for 20 to 30 minutes. This takes out extra moisture.
- Preheat grill, grill pan or sauté pan. Brush eggplant slices with olive oil.
- Grill or sauté eggplant slice until cooked but not mushy, about 1 to 2 minutes per side. Allow eggplant to cool, then drizzle balsamic vinegar on bread slices and assemble the sandwich: bread, eggplant, basil, red pepper, bread.