Eggplant and Cheese Open-Face Sandwich
This is a recipe shared by my friend, Benny. The garlic base compliments the eggplant well.
Makes 8 Servings
8 slices of french bread
2 heads of garlic
3 medium sized eggplant,sliced horizontally into 1/4-inch thick
8 provolone or swiss slices
olive oil
salt and pepper
Cut pointed end of garlic heads. Soak in olive oil for around 10 minutes,or until oil seeps into garlic bulb. Place in bake pan or a piece of foil, uncovered, and bake in oven, until garlic turns soft.
Meanwhile slice eggplants. Drizzle with olive oil. Sprinkle with salt and pepper to taste.
Heat olive oil in a non-stick pan. Brown eggplants on both sides, not overcooking.
Slightly pound softened garlic heads until contents ooze out. Spread this almost liquid garlic onto one side of each slice of french bread.
Top side of french bread with garlic spread, with browned eggplant slices. Top with provolone or swiss cheese slices.
Broil at 400 F for around 2 to 4 minutes or until cheese melts and lightly browns.
Serve hot.
TIPS:
1) Sprinkle with finely chopped parsley and grated parmesan, if desired.
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