06 April 2011


I have one word to describe this "sandwich":  Yummy

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. 



CPGM said...

Yum!! Cool vegetarian option.

E said...

I was thinking of you when I made them tonight! Next time you're in town I'm cooking up some of these for you. I know you love your veggie meals.