Yum.

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. 

Enjoy!