Grilled Eggplant on Multi-grain Bread

I haven't had much time to post the many dishes that I've created lately. My new job has been consuming my creative juices and am really so into it. I do want to share a simple healthy sandwich here though. This is one of the many dishes I've come up with to serve during client presentations.

I suggest you use Le Petit Artisan's Multi-grain bread. I have a photo of this wonderful bread which they gave us for take-home after a presscon. I told the owner Mr. Arnold Co that describing the bread as masarap will not do justice to it...rather I'd say one bite is like a slice of heaven in a bread.

The bread is crunchy on the outside but really soft on the inside. What I have here is the multi-grain bread. And by multi-grain that's rolled oats, flax, linseed, sesame, pumpkin, chia and poppy seeds. The bread has no yeast, fats, sugar or preservatives but believe me you won't feel like your eating cardboard like most healthy sugarless breads.

Here's the recipe for a hearty and filling sandwich that's great tasting but healthy :

Ingredients:
2 eggplants grilled with skin removed
2 Tbsp olive oil
1/4 tsp dried rosemary, crushed with your fingers
1/4 cup basil leaves, finely cut (chiffonade)
1 small tomato, sliced thinly
2 slices of cheese (preferrably Vintage cheese available in most supermarkets)


 Procedure:
1. Grill eggplants over your stove top. Place a portable grill on top, brush lightly with a little olive oil and put the eggplants. When done, remove the skin of the eggplants. You may chop for ease of placing on the bread. Add olive oil and dried rosemary and set aside.
2. Finely cut the basil leaves, slice your tomatoes thinly.
3. Now you're ready to make your Grilled Eggplant on Multi-Grain Bread. Place the eggplants with olive oil and dried rosemary first, top with basil leaves, then the tomato slice and lastly the slices of cheese.
4. Cook in a panini grill if you have one or simply cook on a non-stick pan on a stove. Or if you prefer, grill the sandwich where you grilled the eggplants.