February 9, 2011
I have had eggplants sitting in my fridge for about 1 1/2 weeks now, and one of my biggest pet peeves is when I leave good healthy ingredients in the fridge, so I had to use them. I was so excited to cook when I was on the bus home with Molly. Per our usual routine, we sprinted our asses off from the 56 bus to the 70 bus that was sitting at a red light. I was cooking my experimental eggplant sandwiches while waiting for my friend Liz to stop by with her husband Mark. This turned out to be hearty, delicious, and actually very healthy.
a few slices whole wheat bread (seeduction bread from Whole Foods is best)
1 tomato, sliced into disks
A few slices of mozzarella cheese (or whatever cheese you have in your fridge)
4 tablespoons of tomatillo salsa verde (or basically anything you'd like to spread on the sandwich, just cilantro is fine, but I wanted to use some of this that Doug had made for the Superbowl party we attended on Sunday) MIXED with Greek yogurt (about 2 tablespoons) to make a thick paste
salt & pepper
Pre-heat oven to 375 degrees F. Slice the eggplant into thin disks & cover with PAM or with EVOO, salt & pepper. Bake for 10 minutes on one side, take out the disks, flip them onto the other side, and then stick them back in the oven for another 10 or 15 minutes. They will be brown and totally delicious. Layer the eggplant onto the sandwich with slices of tomato, and the special sauce. I threw the sandwich in the oven because it hadn't cooled down yet (microwave could work too). Doug even liked it even though he "isn't a huge eggplant person." That makes me happy. Enjoy!
Posted by Michelle at 7:55 PM