Eggplant Mozzarella Sandwich:

An easy, no fuss, and cold Mediterranean style sandwich with grilled eggplant, zucchini, pesto and of course mozzarella.

📝 Ingredients

• 1/4 Eggplant (4 slices or rounds)
• 1/4 Zucchini (4 slices or rounds)
• 4 Mozzarella Slices (4 slices or rounds)
• 8 Bread Slices
• 1/2 Salt (– 1/4 tsp + 1/4 tsp)
• 2 Oil (– 1 tsp + 1 tsp)
• 4 tsp Pesto (1 tsp for each sandwich)

👨‍🍳 Instructions

1. 1Heat skillet or pan and add ½ tsp of oil and spread it evenly with a tissue.
2. 2When it is hot, place the eggplant slices and sprinkle ¼ tsp of salt on top.
3. 3Let it cook for two to three minutes and flip them.
4. 4Spread the remaining ½ tsp of oil and let it cook for three more minutes or until they are soft and tender and seared like below.
5. 5Carefully remove them and add ½ tsp of oil and spread it evenly with a tissue.
6. 6Now place the zucchini slices and sprinkle ¼ tsp of salt on top.
7. 7Let it cook for two minutes and flip them.
8. 8Spread the remaining ½ tsp of oil and let it cook for two more minutes or until they are soft and tender and seared like below.
9. 9Allow them to cool.
10. 10Now take the bread slices and apply a tsp of pesto.
11. 11Then arrange one eggplant and zucchini slice either side by side or on top of one another.
12. 12Then place the mozzarella slice and cover it with the bread slice.
13. 13Wrap it tightly with plastic wrap or brown wax paper. Store in refrigerator.