Tomato and Eggplant Loaf

Categories: Sandwiches- Burgers- wraps

Ingredients

• 3 large tomatoes, thickly sliced
• 1 medium eggplant, peeled and cut crosswise into 1/2 inch thick slices
• 1 medium sweet onion, cut into 1/2-inch thick slices
• 2 Tbsp. olive oil
• 1/4 tsp. black pepper
• 1/4 cup purchased or homemade pesto
• 1 1-lb. loaf Italian bread, halved horizontally
• 4 oz. soft goat cheese (chevre)
• 2 oz. provolone or smoked
• mozzarella cheese, sliced
• Small oregano sprigs (optional)

Directions

1. Brush tomato, eggplant, and onion slices with olive oil; sprinkle with pepper. Place on lightly oiled sheet of heavy-duty foil in a grill basket. Grill directly over medium-high heat for 8 minutes or until eggplant is tender, turning once.
2. Remove from heat. Place tomato slices in bowl; mash with fork. Place mashed tomatoes in strainer over bowl to remove excess liquid.
3. Spread pesto on cut side of bread; grill, cut sides down, directly over heat for 2 minutes or until lightly toasted. Remove from heat.
4. Spread cheese on bottom half of bread; layer with tomato slices. Add eggplant, onion, and sliced cheese. Add top half of bread. Wrap in heavy-duty foil. Grill over medium heat for 10 to 15 minutes or until just heated through, turning often. Unwrap; garnish with oregano sprigs, if desired.

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