Roasted Egg Plant Sandwiches

I am always looking for new ideas for dinner, dessert, and everything else in between. As a new grad with a degree in Dietetics I have a love for food that I want to share! So, off on my new adventure I go to find and tweek recipes that bring variety to your kitchen table. As for my first post I decided on a simple dish my husband and I ate for dinner just last night. It is so simple yet so delicious.

Roasted Egg Plant Sandwiches

Needed:

Egg plant
Crusty bread
Pesto-- even fresh basil can work
Tomato-- fresh is best but canned diced can work
Mozzarella-- or Parmesan cheese
Olive oil
Salt

Directions:

Slice the egg plant into about 1/4 in. slices. Sprinkle salt on them and wait about 15-20 min. then wipe away the salt and the water it pulls out of the egg plant. Wipe a little oil on the egg plant and roast in the oven at 375 degrees about 10-15 min, flipping half way through.

Place the roasted egg plant on a slice of crusty bread that had pesto slathered on it. On another slice of bread top with slices of tomatoes and grated mozzarella cheese. Place the open faced sandwich on a pan and broil it until the cheese is melted and a little brown.

Take it out of the oven and put the sandwich together! Some sides for this dish could include, fresh fruit, chips, veggies, pasta salad, or even some yogurt.

Enjoy.