{"id":2750,"date":"2019-07-29T13:00:18","date_gmt":"2019-07-29T16:00:18","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2750"},"modified":"2019-06-30T23:43:17","modified_gmt":"2019-07-01T02:43:17","slug":"grilled-eggplant-parmesan-sandwich","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/07\/29\/grilled-eggplant-parmesan-sandwich\/","title":{"rendered":"Grilled Eggplant Parmesan Sandwich"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div class=\"rd_col1\">1 large eggplant, (1\u00bc-1\u00bd pounds), cut into 12\u00bc-inch-thick rounds<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div class=\"promotion-div-content-actionUrl\">Canola or olive oil cooking spray<\/div>\n<div class=\"promotion-div-content-actionUrl\">\u00bc teaspoon salt<\/div>\n<div class=\"promotion-div-content-actionUrl\">3 tablespoons finely shredded Parmesan or Asiago cheese<\/div>\n<div class=\"promotion-div-content-actionUrl\">\u00bd cup shredded part-skim mozzarella cheese<\/div>\n<div class=\"promotion-div-content-actionUrl\">4 small pieces focaccia bread or rustic Italian bread<\/div>\n<div class=\"promotion-div-content-actionUrl\">2 teaspoons extra-virgin olive oil<\/div>\n<div class=\"promotion-div-content-actionUrl\">5 ounces baby spinach<\/div>\n<div class=\"promotion-div-content-actionUrl\">1 cup crushed tomatoes<\/div>\n<div class=\"promotion-div-content-actionUrl\">3 tablespoons chopped fresh basil, divided<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat grill to medium-high.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan (or Asiago) and mozzarella in a small bowl. Brush both sides of focaccia (or bread) with oil.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on High until wilted, 2 to 3 minutes. Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling, about 2 minutes.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Place all your ingredients on the baking sheet with the eggplant and take it to the grill. Grill the eggplant slices until brown and soft on both sides, 2 to 3 minutes per side. Grill the bread until toasted, about 1 minute per side. Return the eggplant and bread to the baking sheet. Reduce grill heat to medium.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Place 1 eggplant round on top of each slice of bread. Layer 1 tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on each slice of eggplant. Repeat with the remaining eggplant, sauce, spinach and cheese. Sprinkle each stack with some of the remaining basil. Place the baking sheet on the grill, close the lid and grill until the eggplant stack is hot and the cheese is melted, 5 to 7 minutes.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/3756591.jpg\" alt=\"Grilled Eggplant Parmesan Sandwich\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 large eggplant, (1\u00bc-1\u00bd pounds), cut into 12\u00bc-inch-thick rounds Canola or olive oil cooking spray \u00bc teaspoon salt 3 tablespoons finely shredded Parmesan or Asiago cheese \u00bd cup shredded part-skim mozzarella cheese 4 small pieces focaccia bread or rustic Italian bread 2 teaspoons extra-virgin olive oil 5 ounces baby spinach 1 cup crushed tomatoes [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2750","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2750","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2750"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2750\/revisions"}],"predecessor-version":[{"id":2751,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2750\/revisions\/2751"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2750"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2750"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2750"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}