Wednesday, October 19, 2011

Eggplant sandwich

I came up with this on the spot, and it turned out rather well.

1 eggplant
2 eggs
seasoned breadcrumbs
1 tbsp mayo
2 cloves of garlic
3-4 basil leaves
parmesan cheese
bread rolls
olive oil
1 jar marinara sauce

Mince garlic and basil, mix with mayo.

Preheat the oven to 425F. Slice the eggplant into 1/3-inch-thick slices. Salt and allow to sit at room temp for 15 minutes. Rinse and pat dry.

Beat eggs with 1-2 tbsp milk and coat eggplant slices with egg mixture. Toss with breadcrumbs. Layer on a baking sheet brushed with olive oil, spray tops with olive oil.

Cook 7-10 minutes in the oven, then flip slices and cook for another 7-10 minutes, until golden brown.

Toast the rolls and spread with the garlic mayo. Place eggplant slices on top. Spread with marinara and top with cheese. Broil until cheese melts. Serve.

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