Eggplant And Mozzarella Sandwich

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

Ingredients

• Servings: 4
• 1 medium eggplant
• 3 tablespoons olive oil, divided
• 2 medium purple onions, cut into very thin strips
• 3 garlic cloves, minced
• 1/4 teaspoon black pepper, freshly ground
• 1 dash dried thyme
• 2 plum tomatoes, seeded and cut into very thin strips
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon vinegar
• 1 loaf italian bread (16 oz) or 1 french baguette
• 1 garlic clove, cut in half
• 6 ounces mozzarella cheese, thinly sliced

Recipe

• 1 line a baking sheet with aluminum foil; lightly oil the foil cut the eggplant lengthwise into 1/2 inch thick slices. place on the prepared baking sheet; brush with 1 tbsp olive oil. broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden -- watch it so it doesn't burn. coarsely chop the eggplant and set aside.
• 2 saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender. stir in the reserved eggplant, tomatoes, parsley, and vinegar. remove from heat and set aside.
• 3 cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet. broil until lightly browned. place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices. broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts. cover with the top half of the bread.
• 4 cut into 4 portions, and serve immediately.