Oh Yum! A new favorite to share with you. This Italian Sandwich is so delicious. I use a loaf of Ciabatta bread I get locally from the Italian Market and a fresh ball of mozzarella cheese. 2 Whole Large Ripe Tomatoes, sliced. One eggplant rinsed well (I do not peel eggplant but you can if you’d like) in 1/4″ slices, coat both sides of each eggplant slice with Olive Oil and place on a non stick rimmed baking sheet pan(s), add salt and black pepper, to taste, sprinkle with garlic powder and place into a hot 425 F oven. Bake for 12-14 minutes. Sprinkle with oregano or parsley flakes. Add eggplant baked slices to the bottom half of Ciabatta loaf (or bread of your choice), add several over-lapping slices of Ripe sliced tomato, add sliced mozzarella, cut and serve on a large platter. Add a warm ramekin of marinara dipping sauce , if desired!
Enjoy – we love this sandwich on a weekend!
Cheryl “Cheffie Cooks” Wiser.