Open-faced Eggplant Sandwich

I've had this idea in the back of my mind for a long time and decided finally to make it today.  I think I can improve on it a little bit, but at least, this was good on the first try.

Our eggplants are doing great in the garden and I've been trying to come up with different things to make with them.  The eggplant I found today was not too big, but firm and really tender.

We had some 99% fat free multi-grain wheat bread in the freezer, so I took 2 slices out to thaw.  The slices are a bit bigger and wider than regular sliced bread. 

I cut the eggplant in slices about 1/4" thick, dipped them in milk and then in seasoned white cornmeal. 

Sautéed the slices in a small amount of olive oil, then when turned over I placed a slice of sorf mozzarella on each slice of eggplant and continued cooking until cheese had melted - I actually left it just a tad too long, but it was still fine.  Next time I will cover the pan and let it sort of steam a bit so the cheese will be soft and slightly melted but not cooked.

Meantime the bread slices were put in the George Foreman grill so it could toast with the grill marks on it.  After they were done I brushed the top of the bread slices with garlic infused olive oil.

On the dinner plate, place a lettuce leaf and then one of the slices of the bread.  On the bread, at an angle, place a slice of ggplant and mozzarella.  Add bits of  sun-dried tomatoes marinated in oil and a couple of sprigs of fresh basil.  Top with another slice of eggplant and mozzarella and repeat with the sun-dried tomato and basil.

I added a sprig of watercress to the plate as an edible garnish.  A delicious and easy, light summer meal.

Comments

[Sonia]

It is delicious, Lucy....hope your neighbor shares...!

[Lucy]

I grew up on eggplant sandwiches, and I adore them! Usually get mine at Keei Cafe on the Kona side, but making my own is special, too!

[Sonia]

Thanks Portia
Cathy Geha in Lebanon (not sure if you know her, but she is a member of the cookbookers group) just posted this in Facebook last night....
"My husband roasted the eggplant over the barbecue till skin was charred and inside soft. Peel charred skin then mash with potato masher. Add garlic pounded in mortar with pestle, lemon juice, salt and pepper to taste. Add chopped onions, green pepper and tomatoes. You can drizzle with olive oil or not. Some add tahini to this sometimes. I ate it as a salad but hubby used Arabic bread to scoop it up with"

Sounds delicious and I will try it next eggplant I get!

[Portia Little]

A very creative way with eggplant, Sonia. This is my kind of sandwich. We didn't grow eggplants this year, but my neighbor says hers are coming in in droves. Hope she'll share...
Portia