Baked Eggplant Sandwiches

Ingredients and Weight:

• 2 large eggplants (2.2 lbs)
• 1 tablespoon olive oil
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup fresh mozzarella cheese, shredded (4 oz)
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup grated parmesan cheese
• 1/4 cup sliced red onion
• 8 slices country bread
• 1/4 cup balsamic glaze (optional)

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. Cut eggplants in half lengthwise and scoop out flesh, leaving a 1/2-inch thick shell. Dice the eggplant flesh.
3. In a large bowl, combine eggplant flesh, olive oil, basil, mozzarella, sun-dried tomatoes, parmesan, and red onion. Season with salt and pepper.
4. Stuff the eggplant halves with the eggplant mixture.
5. Place eggplants on a baking sheet and bake for 45-50 minutes, or until tender.
6. Toast bread slices.
7. Remove eggplants from the oven and place a slice on each toast.
8. Drizzle with balsamic glaze, if desired.

Nutritional Information:

Per serving (1 sandwich):

• Calories: 400
• Fat: 18g
• Carbohydrates: 45g
• Protein: 20g

Dish Characteristics:

• Savory and flavorful
• Vegetarian-friendly
• Can be served as an appetizer or main course

User Comments:

• "The combination of eggplant, mozzarella, and sun-dried tomatoes is delicious."
• "The eggplant was perfectly tender and the flavors were well-balanced."
• "This dish is easy to make and perfect for a crowd."

Special Precautions and Tips:

• Use a sharp knife to avoid cutting yourself when scooping out the eggplant flesh.
• Be sure to drain the eggplant flesh well to remove excess water.
• For a vegan version, replace mozzarella with dairy-free cheese.
• Serve with a side salad or soup for a complete meal.