English Muffins aren't just for breakfast. Try this Rudi's Organic Bakery recipe for dinner. Recipe By: Frances Largeman-Roth, RDN
1 (1-pound) eggplant, sliced thinly into 12 slices (the smaller the diameter, the better)
3 tablespoons olive oil, plus more for the grill
2 cups basil leaves, packed
1 cup Italian parsley, packed
¼ teaspoon salt
2 garlic cloves, sliced
½ cup pistachios
1/3 cup Parmesan
1/3 cup plus 1 tablespoon extra virgin olive oil
1 pound fresh mozzarella, sliced thinly into 12 slices
12 Rudi’s Organic Bakery White English muffins, toasted
Preheat a grill or grill pan to medium-high heat.
Salt the eggplant on both sides and let it sit on paper towels for 15 minutes to allow any liquid to be absorbed.
Press with a clean paper towel to absorb any remaining moisture.
Brush the eggplant on both sides with the olive oil and transfer to a plate.
When you’re ready to grill, oil the grill or grill pan.
Add the eggplant and grill for 4-5 minutes per side until tender. Transfer to a plate and set aside.
In a food processor, combine the basil, parsley, salt, pistachios, and Parmesan. Pulse until combined.
With the processor running on low, slowly pour in the oil to combine.
Transfer the pesto to a small bowl (makes about 1 cup pesto).
Assemble the sandwiches: Spread 2 teaspoons pesto on each half of the muffin. Place 1 slice of mozzarella on the bottom half of the muffin and top with a grilled eggplant round. Place the top of the muffin over the eggplant. Slice into quarters with a sharp knife and serve