Eggplant and Mozzarella Sandwiches with Pesto Spread

0 ratings
Rate This Recipe
Eggplant and Mozzarella Sandwiches with Pesto Spread

Ingredients

Pesto Spread

  • 1 cup fresh basil leaves
  • 1/2 cup walnuts
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 medium garlic clove
  • 1/8 teaspoon salt
  • 3 tablespoons olive oil

Sandwiches

  • 3 tablespoons olive oil
  • 1 medium eggplant, cut into 1/2-inch slices
  • 1 Italian flatbread, such as focaccia
  • (8-ounces) mozzarella cheese, sliced
  • 1 cup roasted red pepper slices

Preparation

Prepare spread: Combine basil, walnuts, Parmesan cheese, TABASCO® Sauce, garlic and salt in blender or food processor. Process, gradually adding olive oil until well blended.

Prepare sandwiches: Heat oil in 12-inch skillet over medium-high heat. Add eggplant slices; cook until lightly browned and tender, turning once. Repeat with remaining eggplant. Cut bread in half horizontally with serrated knife. Spread cut sides of bread with pesto. Place eggplant, mozzarella slices and red pepper on bottom half of bread. Top with remaining half.

Makes 4 servings.

Talk About It!

Post a Comment

Your Comment:

Name:

Email:

Try
another
image

Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Type the two words above:

Add Comment
Be the first to comment on this recipe!
More