Here is a super easy recipe that the kids will want you to make again and again. I count my husband in there too, as he asks me to make these all the time.
1 tbsp olive oil
1 box Trader Joe's Eggplant slices
4 slices low fat mozzarella cheese
4 multi grain rolls (large)
Pesto Sauce
1 small bunch fresh basil leaves, chopped
1 clove garlic chopped
1/4 to 1/2 cup olive oil
1/2 c grated Parmesan cheese
1/4 c pine nuts or walnuts or pecans
1 tsp lemon juice
Make the pesto sauce first by mixing all ingredients in a blender or food processor. Season to taste with salt and pepper. Should be smooth and not chunky.
Put 1 tbsp of olive oil on baking sheet and spread evenly on the pan. Then lay your eggplant slices out on the baking sheet and put into a preheated 400 degree oven. Let the eggplant cook for approximately 10 minutes and then flip over the slices and let cook for another 8 to 10 minutes. You want the slices to be golden brown and crispy but don't let them burn. When they are done layer a couple slices of eggplant on one side of your lightly toasted bread. Put a piece of mozzarella cheese on top of the eggplant and keep the bread open while you either toast or microwave the sandwich JUST until the cheese melts. When done spread the pesto mixture on the side of the bread with nothing on it, then close the sandwich and serve. SO YUMMY!
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