Eggplant and Mozzarella Sandwich with Quick Tomato Soup

Yesterday afternoon I was drifting into an afternoon lull and started to think about what I could make for dinner. I happened to be on Facebook and my new friend Chef Billy of Cooking Light posted a link for Quick and Healthy Vegetarian dinners. I was drawn to the eggplant sandwich for the bright colors and strong flavors but changed up the ingredients based on what I had in stock.

Eggplant and Mozzarella Sandwich

• 1 Eggplant, sliced into 1/2" rounds
• Pesto
• Sliced Red Onion
• Arugula
• Roasted Red Peppers, sliced
• Mozzarella, sliced into 1/4" rounds
• Ciabatta

Quick Tomato Soup

• 1 can Crushed Tomatoes
• 4 cups Chicken Stock
• Dry Oregano
• 1 tsp chopped Chile en Adobo
• Parmesan Rind (optional)
• Parmesan, shredded
• Sour Cream or Milk

In a 375 degree oven I roasted the eggplant rounds (silpat, olive oil, s&p) for 25-30 minutes, flipping half way through. While the eggplant roasted I started on my soup. I combined the tomatoes, stock, oregano, chile en adobo and parmesan rind, brought to a simmer and cooked (covered) for 20 minutes. The parmesan rind is a great addition as it infuses the soup with the parmesany flavor! After about 20 minutes, I uncovered, removed the rind, added in the sour cream and parmesan and let cook uncovered until we were ready to eat. I found my soup was still a bit thin so I added some tempered cornstarch to thicken it up.

To assemble the sandwiches I buttered the ciabatta and toasted alongside the eggplant. Once the bread and eggplant were done, I layered the bread with pesto, halved eggplant rounds, roasted red peppers and mozzarella. I popped back into the oven until the cheese had begun to melt then added the red onions and arugula tossed with a bit of olive oil.

This was yum yum yum!! I always forget how rich and delicious eggplant can be, especially when roasted. This is a must serve meal.