Several familiar Mediterranean flavors and textures harmonize in this easy and satisfying vegetarian grilled cheese sandwich.
1 tsp. olive oil
4 slices of eggplant
garlic and herb seasoning to taste
2 slices of whole grain bread
2 slices Sargento® Sliced Mozzarella
1 Tbsp. olive bruschetta or tapenade (or pesto can be substituted)
1 Tbsp. toasted pine nuts
5 large basil leaves
Begin heating a nonstick skillet or frying pan over medium heat. Spray half of the pan generously with cooking spray and add the eggplant slices. Coat the top sides generously with cooking spray. If desired, you can substitute a teaspoon of olive oil for the cooking spray. When the bottom sides of the eggplant are lightly brown, turn the slices over to lightly brown the other sides. When done, remove eggplant slices to a plate.
Brush the tops of both slices of whole grain bread with olive oil, using a silicon brush or similar. Set one of the slices, oil side down on the other side of the nonstick skillet. Lay one or two slices of cheese on top of the bread slice. While the underside is crisping up, spread the olive bruschetta or tapenade (or pesto) over the top of the cheese slice(s) with a spoon and sprinkle toasted pine nuts over the top. Lay the eggplant slices and then the fresh basil leaves on top. Place the second slice of bread on top, oil side up.
3. When the underside is golden and crisp, flip the sandwich over to brown the other side (about 2 minutes more).