This recipe is perfect for a family gathering, offering a delightful combination of fresh ingredients like eggplant, tomato, and Burgos-style cheese on toasted whole wheat bread. It's simple, healthy, and delicious, making it a great option for sharing with loved ones.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Slice the eggplant into 12 thin rounds.
Heat 6 tablespoons of olive oil in a skillet and sauté the eggplant slices until they are cooked through.
Cut the fresh cheese into your desired portions.
Slice the tomato into rounds.
Place the slices of sandwich bread in the oven at 180°C (350°F) until they are lightly toasted, or use a toaster.
Remove the toasted bread from the oven and drizzle a small amount of olive oil over each slice. Top with raw tomato slices, fresh cheese, and the cooked eggplant.
Serve and enjoy the sandwich while the bread is still warm.
For added flavor, sprinkle a pinch of oregano or basil on top of the sandwiches.
Make sure the eggplant slices are thin to ensure they cook evenly and quickly.
Use a high-quality extra virgin olive oil for the best taste.
If you prefer a crunchier texture, toast the bread for a bit longer.
Can I use a different type of cheese?
Yes, you can substitute Burgos-style cheese with feta, mozzarella, or any fresh cheese of your choice.
Can I grill the eggplant instead of sautéing?
Absolutely! Grilling the eggplant adds a smoky flavor to the dish.
Can I use gluten-free bread?
Yes, gluten-free bread works perfectly for this recipe if you want to make it gluten-free.
How can I store leftovers?
Store the components separately in airtight containers in the refrigerator. Assemble the sandwiches fresh when ready to eat.
Can I add other toppings?
Yes, you can add toppings like arugula, roasted peppers, or a drizzle of balsamic glaze for extra flavor.
