Mediterranean · Greece
Mediterranean Stuffed Focaccia with Eggplant and Mozzarella
A Mediterranean-inspired focaccia filled with roasted eggplant, tomato, mozzarella, and basil pesto for a flavorful, hearty sandwich.
50 minutes2 servings
Ingredients
Method
- Preheat oven to 180°C (350°F).
- Roast aubergine slices with olive oil, salt, and pepper for 25 minutes.
- Toss tomatoes with olive oil, salt, and pepper and roast for 15 minutes.
- Spread pesto on focaccia, add roasted aubergine, tomatoes, and feta cheese.
- Bake for 10-12 minutes until warm and bubbly.