Baguette Sandwich With Roasted Eggplant, Tomatoes And Pesto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 medium eggplant, sliced 1/2 inch thick diagonally
• 1/2 teaspoon extra virgin olive oil
• 1 garlic clove, finely chopped
• salt and pepper
• 1 tablespoon balsamic vinegar
• 1 french baguette
• 1/2 lb tomato, sliced
• 1/4 lb provolone cheese, sliced
• 1/3 cup pesto sauce, of choice
• 3 lettuce leaves

Recipe

• 1 preheat oven to 350 degrees.
• 2 toss eggplant slices with olive oil, garlic, 1/4 teaspoon salt and a few pinches pepper.
• 3 lay eggplant on baking sheet and bake for 20 minutes.
• 4 remove from oven and brush with the balsamic vinegar.
• 5 cut baguette in half lengthwise and hollow out the center.
• 6 brush both sides generously with pesto, then lay eggplant in bottom in overlapping slices.
• 7 follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper.
• 8 place the cheese on top and follow with the lettuce.
• 9 place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.