Pastamore's August Seasonal Recipe

     Eggplant is in season practically everywhere, and they are super cheap in the grocery stores right now!  For this months recipe we wanted to put a different twist on a veggie burger.  We were looking for something to make that is very light and delicious.  We found that the flavors match up wonderfully to a real eggplant Parmesan. Pastamore's August seasonal recipe really delivers a veggie burger that is out of this world and features our Pastamore Roasted Tomato Blend Dipping Oil. 

 

GRILLED EGGPLANT PARMESAN SANDWICH
Serves 4

  Ingredients 
  1 - large eggplant
3-4 Tbsp - Pastamore Roasted Tomato Blend Dipping Oil
1/2 cup - panko bread crumbs
4 - buns
2-3 oz - Parmesan cheese
2 - tomatoes
1-2 Cups - baby spinach (arugula also acceptable)
12-16 - leaves of fresh basil
Pastamore Traditional Barrel-Aged Balsamic Vinegar
As needed - salt and black pepper
 

Directions:

1.)  Pour the Pastamore Roasted Tomato Blend Dipping Oil into a plastic container that is slightly wider than the eggplant.  Place the bread crumbs into a bowl or plate of similar size.

2.)  Use a vegetable peeler to remove the skin from the eggplant.  Slice the eggplant in 3/4" thick coins.  One at a time, dip both sides of the eggplant slices into the container with the Pastamore Roasted Tomato Blend Dipping Oil.  Once coated on both sides, season both sides with salt and black pepper.  Next, place the eggplant onto the bread crumbs.  Press down on the eggplant so that the crumbs stick.  Do this to both sides of all of the eggplant.

3.)  Turn the grill on to medium-high heat.

4.)  While the grill is heating, slice the tomatoes in half (top to bottom).  Drizzle both sides with Pastamore Traditional Barrel-Aged Balsamic Vinegar, and then season with salt and black pepper.

5.)  Place the eggplant and tomatoes onto the grill.  Cook the eggplant until it has achieved a nice color, and the flesh of the eggplant has become tender.  Cook the tomatoes until they have achieved nice grill marks on both sides.  Flip the eggplant and tomatoes only once during cooking, and cook time should be approximately 7-10 minutes.  When they are almost finished, lightly toast the buns on the grill.

6.)  Plate the bottom half of the bun, and top with the baby spinach.  Next, add the eggplant and and then top with grated Parmesan cheese.  Roll the basil leaves up and cut them very thin (chiffonade), and add to the top of the sandwich.  Drizzle a little Pastamore Traditional Barrel-Aged Balsamic Vinegar on the plate, and finally add the top bun and grilled tomato to the plate.  Be sure to try dipping the sandwich in the balsamic on the plate while eating.