3-4 Tbsp. EVOO
4 everything OR onion bagels
8 oz. fresh mozzarella cheese, sliced
1 large tomato OR 3-4 plum tomatoes, thinly sliced
Salt/Pepper
1/3 cup fresh basil leaves (10-12 leaves)
Preheat the oven to 375 degrees.
Preheat a ridged grill pan until smoking. Brush the eggplant slices with a little of the EVOO, place on the pan, and cook for 2 minutes on each side, until tender and lightly charged.
Slice the bagels in half and drizzle the cut sides with the remaining EVOO. Divide the cheese slices evenly among the bagel bottoms and arrange the slices of tomato and eggplant on top. Season generously with salt & pepper and replace the bagel tops.
Plance the sandwiches on a baking sheet and bake in the preheated oven for 15 min., until the cheese has melted and the bagels are beginning to toast around the edges. Remove from the oven, and add a few fresh basil leaves to each bagel. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Vegetarian, p. 58
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