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Roasted Eggplant Sandwiches


6 to 8 Japanese eggplants
Olive oil
Salt and freshly ground pepper to taste
1 French baguette cut into 4-inch lengths and split, or 4 to 6 crusty rolls, split
6 to 8 oz mozzarella cheese, thinly sliced
Fresh whole basil leaves

Stem the eggplants and cut diagonally into slices about 1/2 inch thick. Coat a baking sheet generously with olive oil. Season the eggplant slices with salt and pepper and arrange them in a single layer on the baking sheet. Bake in a preheated 475F oven for 8 to 10 minutes, turning once. Place the eggplant slices on the bread, and top with sliced mozzarella and basil leaves.

Yield: 4 to 6 Servings

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