Eggplant Breadwich
Eggplant Breadwich
Ingredients
For the Filling
- 2 tablespoons pesto
- 2 ounces fresh mozzarella cheese, thinly sliced
- 1 tomato, thinly sliced
- 1 cup arugula, peppery
- 1/4 cup fresh basil leaves
- 1/2 teaspoon black pepper, freshly cracked, or to taste
- 2 tablespoons balsamic glaze, or as desired
Instructions
- 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Thinly slice the large eggplant into small circles using a sharp knife.
⏱️ 5 min
- 3
Season the eggplant slices generously with salt and let them sit for 5 minutes to draw out excess moisture.
⏱️ 5 min
- 4
After 5 minutes, gently pat down any excess moisture from the eggplant slices using a paper towel.
⏱️ 2 min
- 5
Sprinkle 1/2 cup of shredded mozzarella cheese in a thin, even layer onto the prepared parchment paper, forming a rectangle shape.
⏱️ 1 min
- 6
Arrange the eggplant slices on top of the shredded cheese, overlapping them slightly to form a cohesive rectangle that covers the cheese layer.
⏱️ 2 min
- 7
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the eggplant slices.
⏱️ 1 min
- 8
Place the baking sheet in the preheated oven and bake for 27-30 minutes, or until the eggplant is tender and the cheese is golden brown and crisp.
⏱️ 30 min•🌡️ 400
- 9
Remove the baking sheet from the oven and let the baked eggplant and cheese cool for approximately 3-4 minutes on the baking sheet. This helps the cheese firm up.
⏱️ 4 min
- 10
Carefully transfer the eggplant base to a clean surface. Evenly spread 2 tablespoons of pesto over the eggplant base.
⏱️ 1 min
- 11
Layer the thinly sliced fresh mozzarella cheese, thinly sliced tomato, a handful of peppery arugula, and fresh basil leaves over the pesto.
⏱️ 2 min
- 12
Season generously with freshly cracked black pepper and drizzle with balsamic glaze as desired.
⏱️ 1 min
- 13
Gently roll up the assembled breadwich tightly from one of the shorter ends, pressing gently as you go to keep all the ingredients compact. Cut the rolled breadwich in half through the middle with a sharp knife to create two servings.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant Breadwich
For the Filling
- 2 tablespoons pesto
- 2 ounces fresh mozzarella cheese, thinly sliced
- 1 tomato, thinly sliced
- 1 cup arugula, peppery
- 1/4 cup fresh basil leaves
- 1/2 teaspoon black pepper, freshly cracked, or to taste
- 2 tablespoons balsamic glaze, or as desired
Instructions
- 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Thinly slice the large eggplant into small circles using a sharp knife.
⏱️ 5 min - 3
Season the eggplant slices generously with salt and let them sit for 5 minutes to draw out excess moisture.
⏱️ 5 min - 4
After 5 minutes, gently pat down any excess moisture from the eggplant slices using a paper towel.
⏱️ 2 min - 5
Sprinkle 1/2 cup of shredded mozzarella cheese in a thin, even layer onto the prepared parchment paper, forming a rectangle shape.
⏱️ 1 min - 6
Arrange the eggplant slices on top of the shredded cheese, overlapping them slightly to form a cohesive rectangle that covers the cheese layer.
⏱️ 2 min - 7
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the eggplant slices.
⏱️ 1 min - 8
Place the baking sheet in the preheated oven and bake for 27-30 minutes, or until the eggplant is tender and the cheese is golden brown and crisp.
⏱️ 30 min•🌡️ 400 - 9
Remove the baking sheet from the oven and let the baked eggplant and cheese cool for approximately 3-4 minutes on the baking sheet. This helps the cheese firm up.
⏱️ 4 min - 10
Carefully transfer the eggplant base to a clean surface. Evenly spread 2 tablespoons of pesto over the eggplant base.
⏱️ 1 min - 11
Layer the thinly sliced fresh mozzarella cheese, thinly sliced tomato, a handful of peppery arugula, and fresh basil leaves over the pesto.
⏱️ 2 min - 12
Season generously with freshly cracked black pepper and drizzle with balsamic glaze as desired.
⏱️ 1 min - 13
Gently roll up the assembled breadwich tightly from one of the shorter ends, pressing gently as you go to keep all the ingredients compact. Cut the rolled breadwich in half through the middle with a sharp knife to create two servings.
⏱️ 3 min