Eggplant (Aubergine) and Tomato Sandwiches |
|
 |
Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
The thyme and garlic flavored mayonnaise adds incredible flavor to this tomato and broiled Parmesan crusted eggplant which is served on crusty French bread. Ingredients:
1 egg, beaten |
1 tablespoon water |
1 eggplant, peeled cut into 1/4-inch slices |
1/4 cup parmesan cheese, grated |
1/2 cup mayonnaise |
1 garlic clove, minced |
2 teaspoons fresh thyme |
2 tomatoes, sliced |
1 loaf french bread, halved lengthwise |
Directions:
1. Beat egg and water together and brush it on the eggplant slices.
2. Dip both sides of the eggplant into the Parmesan cheese.
3. Place slices on a baking sheet and place under broiler.
4. Brown both sides, about 5 minutes.
5. Set aside to cool.
6. Mix garlic and thyme into mayonnaise and spread on bread.
7. Layer the eggplant and tomato slices on bread.
8. Slice sandwich into 4 sections and serve.
|
|