Components
- 1 massive eggplant
- 1 teaspoon kosher salt, divided
- 1/4 cup olive oil, divided
- 3 tablespoons honey
- 1 teaspoon coarsely floor pepper
- 1/4 cup balsamic glaze, divided
- 1 loaf (1 pound) unsliced Italian bread
- 2 massive tomatoes, reduce into 1/4-inch slices
- 1 pound contemporary mozzarella cheese, thinly sliced
- 2 cups contemporary arugula
- 1/2 cup contemporary basil leaves, julienned
Instructions
- Peel and slice eggplant lengthwise into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand half-hour.
- Brush eggplant slices with 2 tablespoons oil. Drizzle with honey; sprinkle with 1/2 teaspoon salt and pepper. Grill eggplant, lined, over medium warmth till tender, 3-4 minutes per aspect. Drizzle with 2 tablespoons balsamic glaze.
- Reduce bread in half horizontally. Drizzle reduce sides with remaining 2 tablespoons olive oil and a pair of tablespoons balsamic glaze. Layer eggplant, tomato, and mozzarella slices on bread backside; high with arugula and basil. Substitute high. Reduce crosswise into 6 slices.
Diet Information
1 piece: 600 energy, 28g fats (12g saturated fats), 59mg ldl cholesterol, 856mg sodium, 64g carbohydrate (22g sugars, 6g fiber), 22g protein.