Mediterranean Filled Loaf

[Kitchen Witch]

Mediterranean Filled Loaf

1 Loaf bread, sliced in half horizontally - French, Italian, sour dough, etc.
1 small red onion, thinly sliced
1 small eggplant, sliced
2 Tablespoon basil pesto
2 medium size Roma tomatoes, sliced
3/4 Cup Laurenti sweet pepper bruschetta topping
4 Ounce fresh mozzarella, sliced
Salt and freshly ground pepper to taste


In a medium skillet over medium to low heat, combine bruchetta topping, onion, eggplant and tomatoes, and sauté for 6 minutes. Hollow out top and bottom halves of bread. Spread hollowed sides with pesto. Fill bottom half of bread with sautéed vegetables. Top with cheese, salt, pepper, and top hollowed half of bread. Place on sheet pan and bake for 8 minutes.