Tuesday, September 23, 2008

eggplant sandwiches

Time for Katie to come up with another way to eat the eggplant, all by her lonesome.

2 Tbsp Vegenaise
2 Tbsp fresh basil,
1 eggplant, sliced into 1/2-inch rounds
1 french roll, cut in half and sliced open
6 to 8 small balls fresh mozzarella cheese
1 roasted red pepper (for un jar), sliced
olive oil in yer misto
salt and pepper

Preheat oven on broil.

Combine mayonnaise and basil in a small bowl. Using your Misto, spray both sides of eggplant and sprinkle each slice with salt and pepper. Spray a sheet of aluminum foil, line a baking sheet with it and place eggplant into preheated oven.

Broil the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue broiling until the cheese is melted and the eggplant is tender, about 4 minutes more.

Assemble sandwiches and EAT!

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