Roasted Vegetable Focaccia Sandwich

6 servings

1 medium eggplant

1 large zucchini

1 tablespoon olive oil

2 garlic cloves, pressed Salt and coarsely ground black pepper (optional)

2 balls fresh mozzarella cheese (8 ounces), sliced

1 medium tomato, sliced

1 71⁄2-inch loaf focaccia bread (about 12 ounces)

1⁄4 cup reduced-fat mayonnaise

1⁄2 cup loosely packed fresh basil leaves

1. Preheat oven to 450 F. Cut eggplant and zucchini crosswise into 1⁄4-inch-thick slices. Combine eggplant, zucchini and oil in a mixing bowl. Press garlic into mixing bowl using a garlic press; toss to coat. Season with salt and black pepper, if desired.

2. Arrange vegetables in a single layer on a stoneware bar pan. Bake 25 to 30 minutes or until vegetables are tender and deep golden brown. Remove from oven to a cooling rack; cool slightly.

3. Meanwhile, cut mozzarella and tomato into 1⁄4-inch-thick slices. Cut bread in half horizontally. Spread mayonnaise on cut surfaces.

4. To assemble sandwich, arrange basil leaves, vegetables, tomato slices, and mozzarella slices over bottom half of bread. Top with top half of bread. Cut into slices and serve.

by Jim Miller