This grilled eggplant sandwich should come with a rating—and not because it's topless! (Tartine is the French word for open-faced sandwich.) Because it's that good.
Ingredients
- 1 pound eggplant, sliced into 1/2-inch slices
- 1-1/2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 1/4 cup fresh ricotta
- 2 tablespoons Parmigiano-Reggiano cheese, grated
- 2 tablespoons mixed fresh herbs
- 1 clove garlic, minced
- 4 slices rustic, whole grain bread
- 1 cup arugula
Instructions
- Preheat grill to medium-high.
- In a large bowl, toss the eggplant slices with oil, salt and pepper. Grill for 5-8 minutes, flipping once or twice, until browned and super-tender. Transfer back to the bowl.
- Mix together herbs, garlic, ricotta and Parmigiano-Reggiano, and spread evenly on the four slices of bread. Toast in a toaster oven or broiler for 3-4 minutes, until cheese just starts to bubble.
- Mound arugula onto the sandwiches, and top with eggplant.
Servings: 4
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