Eggplant and Dried Tomato Sandwich

Name: Eggplant and Dried Tomato Sandwich
Yield: 8
Ingredients: 3 large eggplants; 4 tablespoons of olive oil; 4 dried tomatoes, seeded and chopped; 2 anchovy fillets in brine (optional); 150g mozzarella cheese, thinly sliced; 200g dried tomato; 2 tablespoons of parsley, chopped; 4 tablespoons of grated cheddar; Salt to taste

1
3 large eggplants
2
4 tablespoons of olive oil
3
4 dried tomatoes, seeded and chopped
4
2 anchovy fillets in brine (optional)
5
150g mozzarella cheese, thinly sliced
6
200g dried tomato
7
2 tablespoons of parsley, chopped
8
4 tablespoons of grated cheddar
9
Salt to taste

Ingredients

1
3 large eggplants
2
4 tablespoons of olive oil
3
4 dried tomatoes, seeded and chopped
4
2 anchovy fillets in brine (optional)
5
150g mozzarella cheese, thinly sliced
6
200g dried tomato
7
2 tablespoons of parsley, chopped
8
4 tablespoons of grated cheddar
9
Salt to taste

Directions

1
In a vertical direction, cut the eggplant into horizontal slices with about 1 cm of thickness
2
Place those slices in a baking dish, sprinkle with salt and let it rest for an hour
3
Drain the eggplant, wash it under cold running water, and dry it on paper towels
4
Heat two tablespoons of olive oil in a skillet and add the tomatoes and anchovy fillets
5
Mash with a wooden spoon and cook for five minutes. Reserve
6
Arrange four sheets of aluminum foil on a smooth surface
7
Brush them with the remaining olive oil and place an eggplant slice on each sheet
8
Make layers of mozzarella, dried tomato, and parsley
9
Season with salt, close the sandwich with another eggplant slice, and drizzle with tomato and anchovy sauce
10
Sprinkle with grated cheddar and close the aluminum foil like an envelope
11
Repeat the operation until all ingredients are used up and bake for 20 minutes in a medium preheated oven.