The image above is from Cooking Light if you would like to try their updated recipe for this sandwich in the October 2009 issue. I am sticking with Rae’s version!
Here is the ultimate eggplant sandwich. I first tasted it about 10 years ago and it has truly never left my mind. Every now and then, I think about how good it is, and just have to have one. My neighbor and friend, Rae introduced me to it when she served me one in her home and of course I had to have the recipe. I haven’t had one in about 1 year (way too long!) and so as I plan to make them this week, I thought I would share the recipe with you. Enjoy!
Special thanks to Rae for generously sharing good food and her talents as a home chef with those lucky enough to live near her kitchen.
Grilled Eggplant & Goat Cheese Sandwich w/ Caramelized Onions (adapted by Rae from a Cooking Light recipe, “Capri Sandwich”, September 1993)
Makes: 4 sandwiches
- 1 large Vidalia or other sweet onion, vertically sliced
- 2 tsps olive oil
- 8 slices tomato (about 3 medium or two large )
- 2 tsps balsamic vinegar
- 1 1lb eggplant, peeled and cut into 8 – 12 slices
- Vegetable cooking spray
- 1/4 cup chopped fresh basil
- chopped kalamata or black olives
- 4 ozs goat cheese, softened
- 4 Portuguese or other soft sandwich rolls
- 1 large or 2 small garlic cloves, peeled and cut in half
- Place tomato slices in a shallow bowl and drizzle with balsamic vinegar
- Saute onion in olive oil over low heat 10 – 15 minutes until soft and golden brown; set aside.
- Preheat broiler
- While broiler is heating, grill eggplant slices in a grill pan coated with cooking spray until tender.
- Slice rolls in half; broil 30 seconds or until lightly toasted. Remove from oven, rub cut sides of garlic both halves of rolls.
- Spread approx 1 oz of goat cheese on bottom half of each roll. Top each with 1/4 of cooked onion, 2-3 eggplant slices, 2 tomato slices, 1 Tbl olives and 1 Tbl basil.
- Place top halves on rolls and serve immediately.