Fresh tomatoes and basil over gooey melted mozzarella and roasted eggplant make this the best summer sandwich! No measuring required, it’s the ultimate lazy summer day recipe.
It’s the dog days of summer, people. We don’t want it to end, but it’s hot and we are kinda feeling too lazy to enjoy it. So let me put your mind at ease. This sandwich allows you to enjoy all of those end-of-summer tomatoes and everything that goes with them with very little effort. No cook, (sorta) no fuss, no guilt. I mean, right now I am almost too lazy to write this post. But you need to eat this sandwich, so I will carry on.
And this is really your last weekend to be lazy, because something switches on after Labor Day Weekend. Even though summer isn’t really over, tomorrow there will be a certain energy in the air that says fall. So let’s take advantage of this day, allow ourselves to be lazy, and relax.
This recipe is even lazy. No measuring, just handfulls and bunches and drizzles. And you could make that balsamic reduction, but let’s remember the theme here – laziness means I bought it at the Italian market.
So be lazy. Enjoy the last, lazy, crazy days of summer. No sweat.
Related recipes: For more sandwich recipes with an Italian twist, try my Salami Sandwich with Frico and Mostarda, or this Italian Steak Sanwich with Grilled Radicchio.
Eggplant Caprese Sandwich
1 medium eggplant
1 mini-baguette
6-8 slices whole milk mozzarella cheese
handfull of tiny tomatoes – cherry, juliet, yellow pear, etc
bunch of fresh basil
drizzle balsamic reduction
olive oil
Kosher salt
Slice the eggplant into 1/4 inch slices. Brush with olive oil and salt. (Some people tell you to salt the eggplant and let it drain in the colander for a while. I have never found this to make any difference either way in my cooking. If you prefer this step, by all means, go ahead. But remember, we are being lazy here…)
Place eggplant on a grill or grill pan, turning once, and cook through until soft. Set aside to cool.
In the meantime, slice tomatoes in half and chiffonade the basil leaves.
Slice baguette in half.
Layer eggplant slices on top of baguette and top with cheese slices. Place under the broiler until cheese begins to melt and bubble.
Top sandwiches with tomato slices and sprinkle with salt. Drizzle with balsamic reduction, and top with basil.
Eggplant Caprese Sandwich
Fresh tomatoes and basil over gooey melted mozzarella and roasted eggplant make this the best summer sandwich! No measuring required, it's the ultimate lazy summer day recipe.
Ingredients
- 1 eggplant sliced into 1/4 inch slices
- 1 baguette small
- 6 slices fresh mozzarella cheese
- 1 cup cherry tomatoes or other small heirloom tomatoes
- fresh basil
- balsamic glaze
- kosher salt
- olive oil
Instructions
-
Slice the eggplant into 1/4 inch slices. Brush with olive oil and salt.
-
Place eggplant on a grill or grill pan, turning once, and cook through until soft. Set aside to cool.
-
In the meantime, slice tomatoes in half and chiffonade the basil leaves. Slice baguette in half.
-
Layer eggplant slices on top of baguette and top with cheese slices. Place under the broiler until cheese begins to melt and bubble.
-
Top sandwiches with tomato slices and sprinkle with salt. Drizzle with balsamic reduction, and top with basil.
Leave a Reply