2 or 3 slices eggplant, marinated in extra-virgin olive oil, garlic, and spices, and grilled
1 slice wheat bread
4 slices tomato
1/2 cucumber, sliced
2 lemons, quartered
Chopped parsley, for garnish
Place the eggplant slices on the wheat bread so that it is covered. On top place the tomato slices side by side. Cut the tartine in 4 equal triangles. Place the pieces on a plate. Sprinkle the grated Parmesan on top and then garnish with the sliced cucumber, lemons, and parsley and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.