Eggplant "sandwiches". Someone asked for eggplant ideas a while ago and this is

[charley]

one of my favorites from my dear sister. The idea is to dip eggplant slices in a feta/mayonnaise/herb mixture and then coat in fine fresh bread crumbs. Bake @ 350* on a foil lined cookie sheet for 20 minutes, carefully turning over after 10 minutes.

Top each eggplant slice with a wonderful slice of summer tomato, then fried bacon strips and then some cheese of choice. Slide under the broiler to melt the cheese to golden brown.

I have made appetizer sizes of these using Japanese eggplant and roma tomato slices.

For moussaka or eggplant parm, I prefer to bake eggplant slices rather than frying them. Just another idea.

 

[janet-in-nc]

leftover eggplant parm on good Italian bread is a lot easier. I always make extra for sandwiches

 

[charley]

Sounds good. I would leave out the bread and do the tomato, bacon and cheese as mine are.

 

[barb_b]

Charley, this sounds like a wonderful, fun summer appetizer.Thx for posting.My tea group will enjoy

 

[colleenmomof2]

Yes! Now I need more eggplants

Planning for a batch of Briami very soon - I always add eggplant chunks. Your "parm prep" sounds wonderful, easy and lower fat. We can do that. Love summer veggie sandwiches! Thank-you! Colleen

 

[sallybr]

you process the feta with the mayo? I love this type of eggplant, never every fry mine

 

[charley]

No, just break it up/crumble it sort of fine. My sister and I made this many years ago

when there was a commercial feta mayo dressing sold. Now I just make it. Might add a little lemon or lime juice to thin it a bit also.

 

[sallybr]

got it... thanks!

 

[olga_d_ont]

3116 Eggplant Recipes

http://www.aubergines.org/recipes.php