When we were young, my mom would make us open face sandwiches all the time. They consisted of crispy, crunchy thick toast layered baked with tomatoes, farmer’s cheese, oregano, salt and pepper. It was such a simple sandwich, but I couldn’t wait until the timer went off on the toaster oven and I could use a knife and fork to dig in. I made my own version of this open face sandwich this weekend and again for dinner last night. I used ricotta cheese, (homemade from Joe’s dad) eggplant and roasted yellow peppers.
Ingredients:
Makes at least 2 sandwiches (bread left over)
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loaf of crispy, thick multi-grain bread (bought at grocery store’s bakery)
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2 Tbsp olive oil
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1 yellow pepper
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1 small-sized eggplant
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1/2 cup ricotta cheese
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sprinkle fresh basil
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sprinkle parmesan cheese
Directions:
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Preheat oven to 350F.
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Thinly slice eggplant lengthwise and coat with olive oil, sprinkle salt and pepper.
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Cut pepper in half, remove stem and insides.
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Place eggplant and pepper halves in oven, bake until soft – 30 minutes
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Meanwhile, toast bread slices in toaster until browned.
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Coat with ricotta cheese – 1/4 cup for each slice.
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Top with cooked eggplant and pepper slices.
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Sprinkle with fresh basil and parmesan cheese.
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ENJOY!
