It’s November and the cold, rainy weather has us in the mood for comfort food. This twist on the classic grilled cheese takes ooey-gooey goodness to a new level.
1 clove garlic
salt & pepper
Wash eggplant and cut into 1/4 to 1/2 inch round slices.
Brush exposed sides with olive oil.
Cut garlic in half; rub exposed garlic clove over oiled eggplant.
Spread slices on baking sheet covered with parchment paper or Silpat.
Roast at 350 degrees for approximately 30 minutes, or until eggplant is golden brown.
Remove eggplant from oven. Set aside as much as you need for your sandwiches.
If you are not going to use all of the eggplant right away, place unused portion in an airtight container immediately (allowing the eggplant to cool in the container retains the steam and keeps your eggplant moist). Allow container to cool on counter before refrigerating. The leftover eggplant can be used for more sandwiches, or turned into Baba ghanoush.
Make your grilled cheese as usual, adding a layer of eggplant, gently sprinkled with salt and pepper. Pair with your favourite soup.