Summer produce is finally rolling in, and what better way to enjoy the season than to throw it all on one big, delicious sandwich?
Yum, yum, yum. Look at that melty mozzarella! My only regret is that I didn’t have cute little bistro toothpicks with the plastic flags on top.
2 or 3 medium sized eggplant
3 large slicing tomatoes (any variety will work fine. We used Beefy Boy and Chef’s Choice here)
2 large onions
Salt and pepper, to taste
Fresh sandwich bread
If you wish, you can peel the eggplant first, as the skins can be slightly tough. Slice the eggplant, tomatoes, and onions into 1/4 inch rounds. Lay in a single layer on a baking sheet. Drizzle the slices with olive oil, and sprinkle with salt and black pepper. Place one or two basil leaves on each of the eggplant slices, and then top it with a slice of mozzarella.
Preheat the oven to 350F. Cook the veggies for 5-10 minutes, or until the cheese has started to melt. Switch the oven to broil, and broil until the cheese is bubbly and browned.
Slap everything onto toasted sandwich bread, top with some crunchy lettuce, and chow down!