Eggplant Parm & Pesto Sandwhich


For the sandwich:

  • 1 medium sized eggplant
  • 2 cups of cornmeal
  • 1 cup of olive oil
  • 10 thin slices of Gusta Grating Cheese or Miyokos Mozzerella
  • 10 spoonfuls of your favorite organic tomato sauce
  • 2-3 slices of fresh heirloom tomato
  • 1 fresh baguette or sourdough bread from a local bakery

For the pesto:

  • 2 large handfuls of basil
  • 1/2 cup of walnuts or pine nuts
  • 1/2 cup of nutritional yeast
  • 2 TBS of olive oil
  • 1 tsp of garlic powder or 1-2 cloves of garlic
  • water for blending and/or lemon juice
  • salt & pepper to taste

Preheat the oven to 400 degrees.

Set out one bowl of olive oil and one bowl of cornmeal (option to salt & pepper cornmeal).

Slice the eggplant into 1/2 inch slices. Dunk in olive oil then roll in cornmeal until fully covered and place on tin foil covered pan. Continue to do to each slice- should be about 10 slices total depending on the size of your eggplant.

Place on pan or baking sheet and put a spoonful of tomato sauce on top of each one. Place in oven and cook for about 30 min, then add slices of cheese to the top of each slice (takes about 5-10 min to melt). Allow cheese to melt and eggplant to continue cooking. Eggplant is done when it is tender and soft when poked with a fork.

Blend all ingredients for your pesto in a vitamix or food processor until smooth. 

Slice your baguette and spread pesto on one side, while placing fresh sliced tomatoes on the other. Place eggplant over tomatoes and sprinkle with salt & pepper (option to add fresh rosemary or basil).

Sandwich your bread, slice in half, and enjoy.