- 1/2 loaf French or Italian bread
- 1 large peeled red pepper divided into
4 pieces and roasted
- 1 small purple eggplant
- 4 slices mozzarella cheese
- 1/4 cup basil pesto
- 1 cup marinara sauce
- 1 slivered garlic clove in 1/2 cup
olive oil
Directions
Slice 4 - 3/4 inch thick pieces of bread
from loaf and brush one side of each with olive oil. Place
on hot grill (or under broiler) until toasted. Brush the
other side with oil, turn and toast. Remove from grill.
Place toasted bread on a cookie sheet and top each with
pesto.
Slice eggplant into 1/2 inch thick slices.
Cook eggplant in the same manner as the bread and place on
top of bread. Top with 1 piece of pepper and 1 slice of
cheese.
Bake in 450 degree oven until cheese
melts. Remove and serve at once on a bed of marinara sauce.
Serves 4.
