Grilled Eggplant Sandwich

Ingredients

• Pesto sauce - 2 tablespoons
• Fresh basil leaves - A handful
• Tomato - 1 large, sliced
• Fresh mozzarella cheese - 4 slices
• Ciabatta bread - 4 slices
• Salt and pepper - To taste
• Balsamic vinegar - 1 tablespoon
• Olive oil - 2 tablespoons
• Eggplant - 1 medium, sliced

Instructions

1. Preheat the grill or grill pan over medium heat.
2. Brush the eggplant slices with olive oil and balsamic vinegar. Season with salt and pepper.
3. Grill the eggplant slices for about 3-4 minutes per side, until tender and grill marks appear.
4. Remove the eggplant from the grill and set aside.
5. Toast the ciabatta bread slices on the grill for about 1-2 minutes per side, until lightly crispy.
6. Spread pesto sauce on one side of each bread slice.
7. Layer the grilled eggplant, mozzarella cheese, tomato slices, and fresh basil leaves on top of the pesto sauce.
8. Close the sandwiches with the remaining bread slices.
9. Place the sandwiches back on the grill for about 2 minutes per side, until the cheese is melted and the bread is toasted.
10. Remove from the grill and let cool for a few minutes before serving.
11. Slice the sandwiches in half and serve warm.