When I have eggplant I generally make ratatouille. My sister-in-law likes to make sandwiches. This is her contribution and I have to admit, the sandwiches look fantastic!
 
Ingredients:
  • 1-2 eggplants, sliced crosswise into half-inch thick slices (at least 12 slices)
  • 1/2 cup low-fat Italian salad dressing
  • 4 tablespoons extra-virgin olive oil
  • 1 glove garlic, crushed
  • 1 loaf French bread, cut crosswise n the diagonal into about 24 slices
  • 3 roma tomatoes, cut lengthwise into 4 slices each
  • 1/2 pound fresh mozzarella cheese, cut into 12 slices
  • 12 leaves fresh basil or dried
Materials:
  • Measuring cups
  • Measuring spoons
  • Sharp knife
  • Cutting board
  • Large bowl
  • Small bowl
  • Grill
  • Pastry brush
Directions: 1.  Toss eggplant slices in dressing in large bowl; set aside.  Combine oil and garlic in small bowl.  Lightly brush one side of each bread slice with oil mixture; set aside.
 
2. Drain and grill eggplant slices over high heat, for 3 to 4 minutes on each side or until tender.  Grill oil-coated side of bread slices until golden.
 
3.  Assemble sandwiches; slice of bread layered with eggplant, tomato and mozzarella slice followed by a basil leaf on top or a sprinkle of dried basil.  Top with another slice of bread.  Repeat to make 12 sandwiches.

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