If you like eggplant, you will love this grilled cheese recipe featuring Pickle Creek Lemon Basil & Garlic Infused Olive Oil and Pickle Creek Lemon Basil Balsamic Vinegar!
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Eggplant Stacker Grilled Cheese
Ingredients
- 1/4 c Pickle Creek Lemon Basil & Garlic Infused Olive Oil
- 2 Tbsp Pickle Creek Lemon Basil Balsamic Vinegar
- 1 small eggplant, sliced
- 1 medium tomato, sliced
- 4 slices mozzarella cheese
- salt and pepper
Ingredients
- 1/4 c Pickle Creek Lemon Basil & Garlic Infused Olive Oil
- 2 Tbsp Pickle Creek Lemon Basil Balsamic Vinegar
- 1 small eggplant, sliced
- 1 medium tomato, sliced
- 4 slices mozzarella cheese
- salt and pepper
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Instructions
Sprinkle salt on both sides of the eggplant slices. Let rest for 30 min. Preheat oven to 450 degrees F. Rinse the eggplant under cold water and dry thoroughly with paper towels. Rub Lemon Basil & Garlic Olive Oil on both sides of the eggplant slices and arrange them in a single layer on a baking sheet. Season with salt and pepper and bake 30 min or so until tender.
Heat a large skillet over medium heat. Add Lemon Basil & Garlic Olive Oil to coat the bottom of the skillet. Brush balsamic vinegar on 2 slices of bread and place the bread in the skillet, balsamic side up. Layer on mozzarella, tomato, and roasted eggplant.
Finish with more bread and cook 3-4 min, until bottom bread is golden brown. Flip and cook for another 3-4 min, until the other side is also golden brown and cheese is melted. Enjoy!
