Open-faced Eggplant Sandwiches
I really like eggplant and I think this is a great way to eat it (probably partially because I also really like cheese).
You slice the eggplant into circles, then dip them in egg and then a mixture of flour and cornmeal. Bake it on an oiled pan at 475F for about 25 minutes, or until they're slightly browned. In the meantime, put slices of good bread (French bread or wheat) on a cookie sheet. When you take the eggplant out, cover the tops of the bread with eggplant pieces. Cover the eggplant, then, with tomato sauce and put slices of mozzarella cheese on top. Put that back into the oven for 5 or so minutes - until the cheese is melted and bubbly.
You slice the eggplant into circles, then dip them in egg and then a mixture of flour and cornmeal. Bake it on an oiled pan at 475F for about 25 minutes, or until they're slightly browned. In the meantime, put slices of good bread (French bread or wheat) on a cookie sheet. When you take the eggplant out, cover the tops of the bread with eggplant pieces. Cover the eggplant, then, with tomato sauce and put slices of mozzarella cheese on top. Put that back into the oven for 5 or so minutes - until the cheese is melted and bubbly.
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