Oven-Crisp Pesto Eggplant Parmesan Sandwich

Oven-Crisp Pesto Eggplant Parmesan Sandwich


Oven-crisp Pesto Eggplant Parmesan Sandwich when Eggplant, Red Pepper, Tomato Slices, French Bread Baguette, Mozzarella Cheese, buoyant Spinach, Olive Oil, Raw Cashews, Extra-virgin Olive Oil, Garlic, vivacious Basil, Water, Salt

The ingredient of Oven-Crisp Pesto Eggplant Parmesan Sandwich

  1. 1/2 eggplant
  2. 1 red pepper julienned
  3. 4 combine tomato slices
  4. 1 French bread baguette crusty
  5. 2 cups mozzarella cheese vegan
  6. 1 cup lighthearted spinach
  7. olive oil
  8. 1 cup raw cashews
  9. 1/4 cup extra-virgin olive oil
  10. 2 cloves garlic chopped
  11. 1/2 cup lighthearted basil
  12. water for consistency
  13. salt to taste

The instruction how to make Oven-Crisp Pesto Eggplant Parmesan Sandwich

  1. Preheat oven broiler (500 degrees F). Slice eggplant lengthwise, so as to get u00bc-inch thick u201csheets.u201d Slice sheets into about 2-3-inch wide strips. Brush both sides of eggplant strips with a little olive oil and place on a baking sheet. On a separate baking sheet, toss tomato slices and red pepper slices with a little olive oil and then arrange so theyu2019re not touching on the sheet. Put both baking sheets in the oven and roast vegetables under broiler for about 10 minutes; veggies should be tender but be careful you donu2019t burn the eggplant.
  2. Meanwhile, combine all pesto spread ingredients except water and salt in a blender or food processor. Blend until you get a chunky texture, then add a bit of water at a time until you have a smooth puree (should be spreadable but not runny). Add salt to taste; blend again.
  3. Remove veggies from oven; set aside. Slice baguette down the middle lengthwise and then cut halves in half. Arrange on a baking sheet to assemble sandwiches. On the bottom half of each sandwich, spread a thin layer of the pesto spread, followed by a sprinkling of mozzarella. Add the following layers: eggplant strips, cheese, 2 tomato slices and peppers, cheese, spinach, cheese. Brush the top half of each baguette slice with a little olive oil and set next to the bottom half on the baking sheet.
  4. Put sandwiches in oven under the broiler for about 10 minutes, or until bread is crispy and cheese is melty. Remove from oven; spread a thick layer of pesto sauce on the top half of each baguette and place on top of bottom half. Cut in half to serve. Enjoy!

Nutritions of Oven-Crisp Pesto Eggplant Parmesan Sandwich

calories: NutritionInformation
carbohydrateContent: 1490 calories
cholesterolContent: 108 grams
fatContent: 90 milligrams
fiberContent: 96 grams
proteinContent: 11 grams
saturatedFatContent: 56 grams
sodiumContent: 26 grams
sugarContent: 1930 milligrams
: 14 grams

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