Eggplant sandwich with pesto sauce
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1 to taste
Start by cutting the eggplant into slices of approximately 3 cm.
Heat a frying pan with a little olive oil or oil and place the eggplant slices one by one.
After a few minutes turn the slices, when both sides are golden, remove and place on a paper towel to absorb excess fat.
Don't forget to salt the eggplant well after it's fried.
For the pesto sauce:
Buy the sauce ready made or check my profile for the full recipe.
Cut the tomato into slices. I recommend removing the seeds so the tomato doesn't wet the bread too much.
Now just apply!
Cut the sandwich in half, first add the eggplant slices, the tomato, the mozzarella and lastly the pesto sauce.
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