Save to your scrapbook
Grilled aubergine & mozzarella sandwich
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Say hello to this summer’s take on the toastie. With a nod to aubergine parmigiana, here the aubergine, cheese and bread are grilled to create a crisp outside and oozy centre. Melt over more cheese for added indulgence.
4 slices Crosta & Mollica Pane Pugliese
1 aubergine, cut into
6 slices lengthways
Olive oil, for drizzling
75g Parmigiano Reggiano, finely grated
20g toasted pine nuts
1 clove garlic, halved
4 tsp sun-dried tomato paste
1 tsp nonpareille capers, drained and chopped
2 tbsp fresh basil pesto
125g ball mozzarella
1. Preheat the grill to medium-high. Lightly toast the bread under the grill for 1 minute on each side. Lay the aubergine on a baking tray, drizzle with a little oil, then grill for 6 minutes, until tender. Scatter over the Parmigiano Reggiano and pine nuts and put back under the grill for 2 minutes.
2. Meanwhile, rub the cut side of the garlic over each piece of toast. Spread 2 slices with the sun-dried tomato paste, then scatter over the capers. Spread the pesto over the other 2 slices. Lay the cheesy aubergine on top of the tomato paste, then tear over the mozzarella. Top with the other slices, pesto-side down.
Dial down: If it’s too hot to turn the grill on, use a jar of Pelagonia Chargrilled Aubergine Slices and pop the bread in a toaster.
Level up: More cheese? Yes please. Finely grate some extra Parmigiano Reggiano over the assembled sandwiches, then put back under the grill for 1-2 minutes, until golden. The mozzarella will start to melt too.
Typical values per serving:
This recipe was first published in Tue Jun 01 12:02:13 BST 2021.