|photo: The Hubs|
They are amazingly easy to make and almost too pretty to eat. Almost. Slices of panko-crusted eggplant serve as the 'bread' for these tomato, basil and chevre sandwiches. Genius! They are perfect for a lunch with the girls or as a light dinner when paired with a green salad and a glass of wine.
I'm forever in my cooking gal pal's debt for choosing this recipe for us to try last summer. We used standard eggplants then, but tonight I used baby eggplants and loved how much more manageable it made the sandwiches. One more tip: season every step of the way and don't forget to sprinkle the hot slices with salt as soon as they come out of the pan.