Recipe courtesy of Curtis Aikens
Eggplant and Tomato Sandwiches with Garlic-Thyme Mayo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 504
- Total Fat
- 28
- Saturated Fat
- 6
- Carbohydrates
- 50
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 15
- Cholesterol
- 58
- Sodium
- 767
Ingredients
1 egg, beaten and mixed with 1 tablespoon water
1 eggplant, peeled and sliced into 1/4 inch rounds
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise
2 cloves garlic, minced
2 teaspoons thyme leaves
2 tomatoes, sliced
1 loaf French bread, sliced in half lengthwise
Directions
- Brush the eggplant slices with the egg and dip both sides in Parmesan cheese. Place slices on a sheetpan and place under broiler. Brown both sides, about 5 minutes. Set aside to cool. Mix garlic and thyme into mayonnaise. Spread mayonnaise on bread. Layer the eggplant and tomato slices on bread. Slice sandwich into 4 sections.