So like the sandwich version of eggplant parmesan ? Well, it also seems a bit simpler too.
Crusty rolls, eggplant (aubergine), tomato, basil, mozzarella and parmesan.
First i slice up the eggplant and pick the 3 chunkiest discs. I can save the rest for something else, ill probably just throw them in a pasta.
Brush both sides with olive oil and lay on a nice coating of salt and pepper, and let them fry!
Thinly slice discs of mozzarella to match, and dice a tomato. Don't have to do any more with the tomato and basil really, i guess they stay raw.
once they are looking browned on one side I can flip em over and add the mozzarella, cover the pan with a lid and hope the mozzarella melts nice and quick.
I'll half one of the crusty rolls, might as well have 2 of these today and save the other bread roll and cooked eggplants for tomorrow.
That cheese has melted nicely! Now we just assemble!
oh its a mystery... for the finishing touches i use a thin cheese slicer to top it with parmesan flakes.
It's picture perfect! Another recipe that demonstrates the power of fresh and good quality ingredients. It's a classic blend of flavours, the caprese salad trinity. Its basically just bruschetta but the fried eggplant makes it feel a bit more substantial.
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