It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Roasted Eggplant Sandwich with Tomato Garlic Sauce
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- #28980
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 pound eggplant, peeled
3 tablespoons olive oil
1 small onion, minced
salt, to taste
freshly ground black pepper, to taste
2 cloves garlic
2 cups drained chopped canned tomatoes
2 tablespoons minced fresh basil leaves
6 slices (.5 ounce size) mozzarella cheese
6 sandwich rolls
directions
Preheat the oven to 400 degrees F.
Slice the eggplant crosswise into 12 slices, each about 1/2 inch thick. Brush a baking sheet lightly with 1 tablespoon of olive oil. Place the eggplant slices in one layer on the baking sheet. Brush tops of slices with another tablespoon of olive oil.
Bake until the eggplant is lightly browned. Turn, sprinkle with onion, salt and pepper. Bake until tender, a total of 20 to 30 minutes.
While the eggplant is baking, peel and crush 1 clove of garlic. Place it in a medium skillet with the remaining olive oil and turn the heat to medium. Add the tomatoes and cook briskly over medium heat, stirring frequently, until tomatoes are thick and not at all runny, about 15 minutes.
Peel and mince the remaining garlic clove and add it, along with the basil, salt and pepper, to the tomatoes. Cook an additional 2 minutes over low heat.
Use 2 slices of eggplant with a piece of cheese and a dollop of sauce for each sandwich. Serve hot or warm.
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nutrition data
338 calories, 11 grams fat, 49 grams carbohydrates, 13 grams protein per serving.
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