Vegetable Melts on Garlic Toast | Williams Sonoma

Name: Vegetable Melts on Garlic Toast | Williams Sonoma
Total time: 95 min
Ingredients: 1 eggplant, about 3/4 lb., peeled and cut crosswise into 8 slices about 1/2 inch thick; Kosher salt, to taste; 4 large, firm ripe plum tomatoes, about 1 lb. total, halved lengthwise and seeded; 4 Tbs. extra-virgin olive oil; 1 cup thin lengthwise-cut slices of sweet onion such as Maui, Vidalia or Walla Walla; 2 Tbs. water; 5 oz. spinach leaves, stemmed (about 4 cups loosely packed); 1 tsp. minced garlic, plus 1 garlic clove, halved; 1 Tbs. finely chopped pitted Kalamata olives; Freshly ground pepper, to taste; 4 thick whole-grain coarse country bread slices, each about 6 inches long, 4 inches wide and 3/4 inch thick; 4 large fresh basil leaves, cut into chiffonade; 1/4 lb. low-fat mozzarella cheese, shredded

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Vegetable Melts on Garlic Toast Here is a new look at an old favorite, the melted-cheese sandwich.

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Ingredients

1 eggplant, about 3/4 lb., peeled and cut crosswise into 8 slices about 1/2 inch thick&nbsp;
Kosher salt, to taste&nbsp;
4 large, firm ripe plum tomatoes, about 1 lb. total, halved lengthwise and seeded&nbsp;
4 Tbs. extra-virgin olive oil&nbsp;
1 cup thin lengthwise-cut slices of sweet onion such as Maui, Vidalia or Walla Walla&nbsp;
2 Tbs. water
5 oz. spinach leaves, stemmed (about 4 cups loosely packed)&nbsp;
1 tsp. minced garlic, plus 1 garlic clove, halved&nbsp;
1 Tbs. finely chopped pitted Kalamata olives&nbsp;
Freshly ground pepper, to taste&nbsp;
4 thick whole-grain coarse country bread slices, each about 6 inches long, 4 inches wide and 3/4 inch thick&nbsp;
4 large fresh basil leaves, cut into chiffonade&nbsp;&nbsp;
1/4 lb. low-fat mozzarella cheese, shredded&nbsp;