Week 59, Recipe 1: Grilled Eggplant Sandwich

NOTES

• A vegetarian but totally satisfying meal. We used herbed ciabatta rolls for the added flavor. Plain ciabatta or a plain/herbed foacaccia would also be good.
• I've been salting and letting my eggplant sliced sit/drain before grilling or sauteing. It seems to remove some of the moisture and bitterness. Recipes say to let it sit for anywhere between 40 minutes to 2 hours so note that in your prep time.

INGREDIENTS

• Focaccia or ciabatta rolls (see NOTE above)
• 1 large eggplant, cut into 1/2-inch slices
• 1 large tomato, cut into 1/4-inch slices
• 1 red onion, cut into sliced
• Jarred roasted red peppers or roast one in your oven (optional)
• 1/2 c. mayo
• 3 tbsp chopped fresh basil
• olive oil
• Italian herbs (dried), about 1 tbsp

DIRECTIONS
1. Slice eggplant into 1/2 inch sliced. Spread out on counter/tray and sprinkle both sides of slices with salt. Layer in a colander and then place a large ziplock bag filled with water over the eggplant (to weigh them down). Let sit for 40 minutes or more. Remove bag of water and press down on eggplant with hands to squeeze out any extra moisture. Rinse eggplant then pat dry with paper towels.
2. Meanwhile, mix mayo with chopped basil and refrigerate until ready to use.
3. Lightly brush dried eggplant with olive oil on both sides and sprinkle with Italian herbs. Slice your rolls and brush both cut sides with olive oil too.
4. Grill the eggplant until slightly browned on the bottom and turn. Top the grilled side with cheese and grill another few minutes, or until tender. Grill the bread, cut side down, just until lightly toasted.
5. To assemble sandwiches, spread both cut sides with the basil mayo then layer the eggplant and cheese, sliced red onion, sliced tomato, and roasted red peppers, if using. If desired, drizzle a little balsamic and/or red wine vinegar over the veggies before topping with bread.