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A really flavorful sandwich from California with a taste of Italy.

Eggplant Basil Sandwich

Eggplant, basil, tomatoes and prosciutto on a bagette.

Ingredients

3 small Oriental eggplants or 1 large eggplant
salt and pepper
1 red bell pepper
1 clove garlic
1 long baguette
1 bunch sweet basil leaves
2 ripe tomatoes, sliced
4 slices prosciutto
Anchovies (optional)
1-2 baguettes, fresh

Instructions

1. Cut eggplant into 1/4 inch slices. In a frying pan, heat olive oil. Add eggplant and sauté until lightly browned. Add salt and pepper to taste. Set aside to cool.
2. Roast bell pepper under preheated broiler until skin is black and blistered. Peel and seed, cut into quarters, and toss bell pepper with minced garlic and a little olive oil. Cool.
3. Cover both sides of baguette with eggplant slices. Do not overlap.
4. Lay tomatoes on one side, salt lightly, and top with basil leaves. Lay prosciutto slices on other side and roasted pepper on top. Add anchovy fillets if desired. Put sandwich together and slice into four portions.