Tomato-Eggplant Focaccia Sandwiches Recipe

For: 4 servings

Ingredients

2 Master's Touch Tomatoes
1 small Master's Touch eggplant
1-2 Tbs olive oil
3/4 tsp salt
1/4 cup pesto sauce
1/2 - 3/4 Ib fresh mozzarella or provolone cheese
1/3 cup freshly shredded Parmesan cheese
1 Ib focaccia bread or 8 large slices of French or Italian bread
1/2 cup homemade or prepared spaghetti sauce

How to prepare

Cut tomatoes into 1/4-inch slices. Cut eggplant into 1/3 to 1/2-inch thick slices. Place eggplant in single layer on large greased baking sheet. Brush both sides with olive oil and sprinkle with salt. Broil for 7-10 mins, turning once, until tender. On each slice, spread pesto sauce, sliced cheese, 1 tomato slice, more pesto and Parmesan cheese. Return to broiler for 1 min or until tomato is hot and cheese begins to melt. Cut focaccia into 4 x 5-inch pieces. Toast lightly. Spread 1 Tbs spaghetti sauce on each piece of focaccia. Top with 1 tomato-eggplant slice. Serve warm.

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